Watercress Bisque

Recipe by Kookaburra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    bunches watercress (about 300g weight)
  • 50
  • 4
    medium potatoes, peeled and chopped
  • 2
    medium onions, peeled and chopped
  • 14
    teaspoon salt
  • 1 14
    liters vegetable stock or 1 1/4 liters chicken stock
  • 300
    g cream
  • 34
    cup ground almonds
  • 1 -2
    teaspoon lemon juice (to taste)
  • 12 - 1
    teaspoon salt, extra (to taste)
  • 1
    pinch white pepper (or to taste)
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DIRECTIONS

  • Chop off and discard the lower third of the bunches of watercress.
  • Pick through the watercress, discarding any obviously woody stems.
  • Chop watercress roughly, and, if desired, reserve some sprigs for garnish.
  • Melt butter in a large saucepan over a medium heat.
  • Add potatoes, onions and watercress and stir well until vegetables are well coated in the butter.
  • Sprinkle vegetables lightly with salt.
  • Reduce heat to very low and cover vegetables with a piece of baking paper, foil or similar, tucking it in at the edges.
  • Sweat the vegetables over a very low heat for about 20 minutes, stirring and then re-covering, about half way through.
  • Add stock, increase heat and bring to a gentle boil.
  • Decrease heat and simmer for 15 minutes.
  • Puree in batches in a blender or food processor.
  • (The stems may prove a problem for a stick mixer).
  • Return soup to pan and add cream and ground almonds and lemon juice, white pepper and salt to taste.
  • Reheat to serve.
  • Serve garnished with sprigs of watercress OR float a young nasturtium leaf and flower on the top of each bowl.
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