Watercress Soup with Walnut and Sweet Pepper Salsa
|Butter||1⁄2 Ounce (15Gram)|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Floury potatoes||9 Ounce, chopped (250 Gram)|
|White wine||2 Fluid Ounce (50 Milliliter)|
|Thyme sprig||1 (Use Leaves)|
|Vegetable stock||1 Pint (600 Milliliter)|
|Watercress||7 Ounce (200 Gram)|
|Double cream||2 1⁄2 Fluid Ounce (75 Milliliter)|
|Red pepper||1 , deseeded and finely diced|
|Mild red chili||1 , halved, deseeded and finely diced|
|Shallot||1 , finely diced|
|Walnut halves||12 , chopped|
|Lemon juice||1 Teaspoon|
|Olive oil||1 Tablespoon|
1. Melt the butter in a large pan and cook the onion and garlic for 8-10 mins over a medium heat, then add the potatoes, wine and thyme leaves and cook for a minute more. Add the stock, bring it to a boil, cover, then lower the heat and simmer for 15-20 mins until the potatoes are soft.
2. Meanwhile, bring a large pan of water to the boil and plunge the watercress into it for a few seconds before removing and cooling immediately under cold running water.
3. Put the watercress in a food processor and blend it with a little water to get a green paste. Liquidise the soup, reheat it if necessary, and stir in the cream and the watercress puree. Season.
4. While the soup is cooking, combine all of the salsa ingredients. Ladle the soup into bowls and spoon some salsa on to each portion.