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Iced Watercress Soup

Barbecue.Master's picture
Ingredients
  Butter 1 Ounce (25 Grams)
  Shallot 1 , finely chopped
  Leek 1 , finely chopped
  Potato 8 Ounce, chopped (250 Grams)
  Watercress 2 Bunch (200 gm), chopped roughly
  Homemade chicken stock 1 Pint (600 Milliliter)
  Milk 1⁄2 Pint (300 Milliliter)
For the cheesy croutons
  White bread slice 2 , crusts removed
  English mustard 1 Teaspoon
  Matured cheddar cheese 2 Ounce, sliced (50 Grams)
  Double cream 4 Tablespoon, lightly whipped (For Garnish)
Directions

GETTING READY
1) Preheat the grill.

MAKING
2) In a saucepan, heat butter and add the shallot and leek.
3) Stir and allow to cook for 2 minutes without browning.
4) Mix in the potato and cook for 5 minutes continuing to stir
5) Mix in half the watercress, the stock, milk, and salt and pepper.
6) Slowly allow to boil, then cover and simmer for 30 minutes.
7) Turn off the heat and slightly cool.
8) Add into a blender or food processor, and puree and refrigerate.
9) Into an ice cube tray, pour a few tablespoons of the soup and freeze for 2 hours.
10) Continue to chill the remaining soup.
11) For the croutons, lightly toast the bread on both sides.
12) Spread mustard over and top with cheese.
13) Brown under the grill for 2-3 minutes.
14) Pour the soup into 4 bowls.
15) Add frozen soup to each bowl and allow to melt for 30 minutes.
16) Add in the remaining watercress.

SERVING
17) Swirl cream on top.
18) Cut the toasted bread into squares and serve with the soup.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Watercress
Preparation Time: 
120 Minutes
Cook Time: 
30 Minutes
Ready In: 
150 Minutes
Servings: 
2

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