Recette 5: Soupe de cresson (Watercress Soup)

La soupe de cresson est mon dejeuner prefere pendant l'ete, alors “Cuisine Au Lit” (ou “Cuisine Holly”) partage la recette avec vous et j'espere que vous l'aimerez aussi. Vous pouvez manger la soupe chauffee ou froide.

Watercress soup is my favourite lunch in summertime, so "Cuisine Au Lit" (or "Cuisine Holly") is sharing the recipe with you and I hope that you will enjoy it too. You can eat this soup heated or cold.

Ingredients:

3 tablespoons of olive oil

2 shallots

250g celeriac

1 litre of weak chicken stock (or weak vegetable stock if the soup is for vegetarians)

Freshly ground black pepper

175g watercress

Salt to taste

Single cream (optional – for serving chilled)

Equipment:

Container for the stock

Chopping board

Chopping knife

Deep non-stick pan with lid

Tablespoon

Wooden spatula

Small plate

Hob (gas or electric)

Heatproof surface

Hand-held blender (optional – can replace with kitchen scissors and a potato masher)

Method:

1. Finely chop the shallots and chop the celeriac into 2 centimetre cubes.

2. Place the pan on the hob and turn the heat to medium. Add one tablespoon of olive oil and the shallots. Brown the shallots until they are soft, then empty them from the pan onto the small plate.

3. Return the pan to the hob on a medium heat. Add two tablespoons of olive oil and the celeriac. Use the wooden spatula to turn the celeriac and ensure that it is evenly browned. This should take approximately 3 minutes.

4. Add the cooked shallots back to the pan of celeriac, then the stock. Add the lid to the pan and reduce the heat to low.

5. Simmer for 15 minutes then check whether the celeriac is all soft (if not, keep simmering until it is).

6. If you do not have a hand-held blender, while the stock mixture is simmering, remove the toughest, thickest stems from the watercress, then use kitchen scissors to cut up the rest as finely as possible.

7. Remove the pan from the heat. Leave to cool for up to 5 minutes. Then add a generous seasoning of freshly ground black pepper.

8(a) If you do not have a hand-held blender, use a potato masher to mash the stock mixture in the pan and get rid of any lumps. Then add the cut watercress and mix in gently with a tablespoon.

8(b) If you do have a hand-held blender, add the uncut watercress to the pan, submerge it gently in the stock mixture and blend the mixture until it is smooth.

9. Taste the finished soup. If desired, add a little more freshly ground black pepper and or salt to improve the flavour. Then serve!

10. If you prefer to serve the soup chilled, leave it to cool completely, then refrigerate it for up to 48 hours then take it out 30 minutes before serving. You may wish to swirl a little chilled single cream into each portion of soup before serving it cold.

xx

Cuisine Au Lit - pour ce qui ont les petites oreilles...