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Iced Watercress And Almond Soup

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Ingredients
  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
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Salt To Taste
  Black pepper To Taste
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Almond

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