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Difference between revisions of "Chilled watercress and almond soup"
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| − | + | |Servings = 6 | |
| + | |Difficulty = 2 | ||
| + | |TotalTime = 2 hours including chilling | ||
| + | |Image = [[Image:{{PAGENAME}} recipe.jpg|300px]] | ||
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==Chilled watercress and almond soup - about this recipe== | ==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... | 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]] | * 1 pint good quality [[chicken stock]] | ||
| − | * 4 [[spring onions]](scallions), chopped on the diagonal | + | * 4 [[spring onions]](scallions), [[chopped on the diagonal]] |
* 2 bunches fresh [[watercress]], washed and chopped | * 2 bunches fresh [[watercress]], washed and chopped | ||
* 6 [[mint]] leaves | * 6 [[mint]] leaves | ||
| − | * 6 fl oz (168 ml) milk | + | * 6 fl oz (168 ml) [[milk]] |
* 2 tablespoons ground [[almonds]] | * 2 tablespoons ground [[almonds]] | ||
* 4 fl oz (112 ml) [[single cream]] | * 4 fl oz (112 ml) [[single cream]] | ||
* ½ teaspoon [[sea salt]] | * ½ teaspoon [[sea salt]] | ||
| − | * ¼ | + | * ¼ teaspoon ground [[white pepper]] |
| − | + | ||
| − | + | ||
| + | ===Method=== | ||
# Skim any excess fat from the [[chicken stock]] | # 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 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 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 | + | # 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 | # Remove from the heat and allow to cool | ||
# Once cool enough, blend the soup in a [[food processor]] | # Once cool enough, blend the soup in a [[food processor]] | ||
| − | # Season to taste with salt and [[pepper]] | + | # Season to taste with [[salt]] and [[pepper]] |
| − | # Chill in the fridge until ready to serve | + | # Chill in the [[fridge]] until ready to serve |
| − | ==Serving suggestions== | + | ===Serving suggestions=== |
| − | Serve cold in bowls. Give each bowl a stir as you add the [[cream]] to get an arty swirl. Garnish with a 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]] |
[[Category:Recipes|Almond]] | [[Category:Recipes|Almond]] | ||
Revision as of 18:48, 29 May 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
Serving suggestions
Serve cold in bowls. Give each bowl a stir as you add the cream to get an arty swirl. Garnish with a mint leaf
