Chilled watercress and almond soup

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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• 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

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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