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Posted by on Apr 29, 2015 in Paul's Blog | 0 comments

Recipe Of The Week – 27th April 2015

Watercress Soup with Crème Fraiche and Chopped Chives

 

What you need (serves 4-6)

450g watercress
1 small onion well chopped
½ litre chicken stock
1 level tablespoon corn flour
Dash of water
150ml cream
40g butter
Sea salt & pepper
Crème fraiche
Chopped chives

 

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.

 

 

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