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Difference between revisions of "Chilled watercress and almond soup"
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Serve cold in bowls. Give each bowl a stir as you add the [[cream]] to get an arty swirl. Garnish with a [[Mint|mint leaf]] | Serve cold in bowls. Give each bowl a stir as you add the [[cream]] to get an arty swirl. Garnish with a [[Mint|mint leaf]] | ||
Revision as of 11:03, 21 February 2012
Chilled watercress and almond soup - about this recipe
Just the thing for a hot July day. To be taken in a shady corner of the garden, and then to sleep...
Ingredients
- 1 pint good quality chicken stock
- 4 spring onions(scallions), chopped on the diagonal
- 2 bunches fresh watercress, washed and chopped
- 6 mint leaves
- 6 fl oz (168 ml) milk
- 2 tablespoons ground almonds
- 4 fl oz (112 ml) single cream
- ½ teaspoon sea salt
- ¼ teaspoon ground white pepper
Method
- Skim any excess fat from the chicken stock
- Add to a large pan and bring to the boil, add the spring onions and watercress, reduce the heat and simmer gently
- Add a little of the milk to the ground almonds to make a paste and add the paste to the remaining milk
- Add the milk to the soup and once it has returned to a simmer, stir until the soup begins to thicken slightly
- Remove from the heat and allow to cool
- Once cool enough, blend the soup in a food processor
- Season to taste with salt and pepper
- Chill in the fridge until ready to serve
Chef's tip
Serve cold in bowls. Give each bowl a stir as you add the cream to get an arty swirl. Garnish with a mint leaf
