Total Time
30mins
Prep 15 mins
Cook 15 mins

This quick & easy soup is very light - ideal for lunch or a starter at dinnertime! It comes from The Millcroft Inn's Chef Jason Parsons.

Ingredients Nutrition

  • 2 cups asparagus, trimmed,peeled if thick & cut in pieces
  • 14 cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
  • 18 cup shallot, peeled & finely diced
  • 1 teaspoon garlic, peeled & finely diced
  • 2 bunches watercress
  • 6 cups chicken stock
  • 12 bunch tarragon
  • 1 tablespoon butter
  • 1 cup 35% cream (heavy)
  • salt & pepper
  • chervil (to garnish) (optional)

Directions

  1. Over medium heat, sweat the shallots and garlic in butter in a pot.
  2. Once the shallots are translucent add the potato, asparagus and tarragon.
  3. After a minute, add the chicken stock and bring to a simmer.
  4. Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
  5. Place back in pot and bring to a boil.
  6. Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
  7. Repeat until it suits you.
  8. Add the cream and season with salt and pepper to taste.
  9. Garnish with chervil.

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