Iced Watercress Soup
|Watercress||1 Bunch (100 gm)|
|Double cream||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Chervil sprig||10 , coarsely chopped|
|Butter||3⁄4 Ounce (20 Gram)|
|Garlic cloves||2 Small|
|Olive oil||15 Milliliter (1 Tablespoon)|
1. Cut off and discard the stalks of the watercress, wash and drain the leaves. In a saucepan, melt the butter and cook the watercress for 10 minutes. Add 1 litre (approx 1 3/4 pints) hot water and cook uncovered for 20 minutes.
2. Meanwhile, peel and halve the garlic cloves; cut the bread lengthways and rub each cut side with the garlic. Cut the bread into small pieces (croutons). Heat the oil in a frying pan over a medium heat. Cook the croutons on both sides for 5 minutes until brown. Drain on absorbent paper.
3. When the soup is cooked, liquidize it and season. Add the cream and blend again. Pour the soup into a bowl and refrigerate for 2 hours.
4. Before serving, sprinkle with the chervil. Serve the garlic croutons separately.