Chilled watercress and almond soup

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Chilled watercress and almond soup
Chilled watercress and almond soup
Servings:6
Calories per serving:132
Ready in:2 hours
Prep. time:1 hour, 45 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012
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Just the thing for a hot July day. To be taken in a shady corner of the garden, and then to sleep...

Ingredients

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Method

  1. Skim any excess fat from the chicken stock
  2. Add to a large pan and bring to the boil, add the spring onions and watercress, reduce the heat and simmer gently
  3. Add a little of the milk to the ground almonds to make a paste and add the paste to the remaining milk
  4. Add the milk to the soup and once it has returned to a simmer, stir until the soup begins to thicken slightly
  5. Remove from the heat and allow to cool
  6. Once cool enough, blend the soup in a food processor
  7. Season to taste with salt and pepper
  8. 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

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