Iced Watercress Soup

Barbecue.Master's picture

Nov. 15, 2011

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
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 735Calories from Fat 387

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 831 mg34.63%

Total Carbohydrates 64 g21.3%

Dietary Fiber 5 g20%

Sugars 14 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet