Iced Watercress And Almond Soup
|Watercress||1 Bunch (100 gm), finely chopped|
|Celery stalks||1 , finely chopped|
|Single cream||10 Fluid Ounce (300 Milliliter)|
|Lemon||1 , rind grated|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Chicken stock||15 Fluid Ounce (450 Milliliter)|
|Ground almonds||3 Tablespoon|
|Black pepper||To Taste|
Put the watercress, celery, cream, lemon rind and milk in a large saucepan and bring to just under boiling point.
Remove from the heat and stir in the stock and almonds.
Blend the butter with the flour to make a smooth paste (beurre manie) and stir into the soup in small pieces.
Return to the heat and cook for 2 to 3 minutes, stirring constantly, or until the soup is thick and smooth.
Season to taste and cook gently for a further 2 minutes.
Remove from the heat and chill for at least 1 hour before serving.