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Watercress And Apple Soup

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Ingredients
  Butter 2 Tablespoon
  Onion 1 Large, coarsely chopped
  Watercress 1 Bunch (100 gm)
  Chicken stock 2 1⁄2 Cup (40 tbs)
  Curry powder 1 Tablespoon
  Cornstarch 1 Tablespoon
  Egg yolks 2
  Heavy cream 1⁄2 Cup (8 tbs) (Use Hot)
  Apples 2 , peeled, cored, diced and tossed in lemon juice to prevent discoloration
  Lemon juice 1 Teaspoon (Use To Toss Apples)
  Salt To Taste
  Freshly ground black pepper To Taste
  Lemon 1⁄2 , freshly juiced
  Freshly squeezed lemon juice 1⁄2
  Watercress leaves 3 Tablespoon (Use Few Leaves, For Garnish)
Directions

MAKING
1. In a large heavy saucepan, melt the butter over a medium flame.
2. When hot, add onion to it and sauté until limp and transparent.
3. Add watercress, chicken stock and curry powder and stir well, allowing flavors to blend.
4. Stir cornstarch in a little water to make a paste then add it to the simmering broth.
5. Allow the liquid to come to a boil, stirring constantly until lightly thickened.
6. Reduce heat and simmer for 8 minutes, stirring frequently.
7. In the meantime, blend egg yolks into hot cream.
8. Add this to the simmering soup, pour it in a slow and stead stream and stirring constantly with the other hand.
9. Take pan off heat and pour the contents into a liquidizer or food processor jar.
10. Add half the chopped apple to the jar along with soup.
11. Blend into a smooth puree.
12. Taste and adjust seasoning.
13. Pour into a tureen or serving bowl and refrigerate until thoroughly chilled.

SERVING
14. Stir in remaining diced apple into the chilled soup.
15. Ladle into individual soup cups or cold bowls
16. Garnish with watercress leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Interest: 
Holiday, Gourmet
Ingredient: 
Watercress
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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