Watercress Soup

🧂 Ingredients

• 1.5 kg fresh watercress
• 160 gr chopped yellow onions
• 120 gr sliced leeks
• ½ L chicken stock

  (or vegetable stock)
• 2 L water
• 30 gr unsalted butter
• Cream

  optional
• Corn starch

  optional

Instructions

• 1 Use scissors to cut the watercress leaves from the stems and keep separately.
• 2 Melt the butter in a large soup pot over a medium low heat and sweat the onions
  and leeks for 3-4 minutes.
• 3 Add the chicken stock and water and bring to the boil.
• 4 Add the watercress stems to the pot and boil until soft and tender.
• 5 When the watercress stems are cooked, blend the soup in small batches. Pass the
  soup through a sieve and discard the fibres.
• 6 Bring the soup back to the stove and boil to reduce.
• 7 Bring a large amount of salted water to the boil.
  
  Blanch the watercress leaves for 3-4 minutes or until soft and tender.
• 8 Transfer the boiled watercress leaves into iced water to cut the cooking process
  and keep them green. Drain the leaves and squeeze out the water.
• 9 Food process the watercress leaves to a puree.
• 10 Whisk the watercress puree into the watercress soup base and simmer for 3-4
  minutes.
• 11 Thicken the soup with a little corn starch and garnish with cream just before
  serving. Season to taste.

Nutrition Info