Recipe Of The Week – 27th April 2015
Watercress Soup with Crème Fraiche and Chopped Chives
What you need (serves 4-6)
1 small onion well chopped
½ litre chicken stock
1 level tablespoon corn flour
Dash of water
Sea salt & pepper
What you do
Bring the onion and chicken stock to the boil and simmer for 10 minutes until cooked. Remove from heat and allow to cool.
Meanwhile in a large pan of boiling water add the watercress and cook for about 1 minute. Remove from the water and refresh immediately in a large bowl of cold water, when chilled drain.
When the stock is cool add the watercress and place in the liquidiser for about 1 minute, pass through a sieve back into the pan.
Add a dash of water to moisten the corn flour and add along with the cream to the soup. Bring back to the boil, add the butter and whisk in, season with salt and pepper.
Serve with a spoonful of crème fraiche and chopped chives.