Prep 20 mins
Cook 25 mins
The banks of the River Test in Hampshire, England are famous for their abundant watercress. this soup has a velvety texture and is a pale green color. From Great British Cooking by Jane Garmey.
- 1 lb carrot, sliced into 1/4 inch rounds
- 3 cups watercress, chopped
- 2 potatoes, peeled and diced
- 2 large onions, chopped
- 4 -5 cups chicken stock (fresh is better, but cubed ok)
- 1 cup heavy cream
- 1 cup sweet sherry
- salt and pepper
- In a large saucepan put the carrots, watercress, potatoes and onions. Pour over chicken stock, cover and cook over moderate heat until the vegetables are tender.
- Remove from the heat and in a food processor or blender. Return the pureed soup to the saucepan.
- Add the cream, sherry, and salt and pepper to taste. If the soup seems to thick, add a little milk.
- Garnish with sprigs of watercress. Serve either hot or chilled.
This recipe leapt right out at me - it was a nostalgic choice, as I used to live in Hampshire, near the Watercress beds when I was a little girl - and I remember going there with my Mum to buy watercress regularly! I really liked this recipe - and it would have been a 5 star recipe but we all felt that the addition of the carrot was not quite right! The sweetness of the carrot did not quite go with the delicious "fresh" watercress and velvety potato taste! And, that is of course, a very personal taste observation! I added a few grated carrots and swirled it around before serving - for a garnish - as well as a few chives too. This was a VERY good soup and I urge you all to try it - it would make a fabulous and very elegant soup course for a dinner party. The addition of the sherry is a wonderful touch - and one that I use a lot in soup making....don't leave the sherry out - it is an essential flavour in this soup! Thanks for posting this CulinaryQueen, I can assure you, that this was very much enjoyed - and a rare treat, as watercress costs a FORTUNE in France!!! FT:-)