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...

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:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review Gazpacho 3.9/5 Watercress gazpacho Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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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