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Iced Watercress Soup

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Ingredients
  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)
  French stick 1⁄2
  Garlic cloves 2 Small
  Olive oil 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Watercress
Interest: 
Healthy

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