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Watercressed Apple Soup

Delicate and unusual as a cold soup -- appetite-stimulant to a fresh autumn meal (roast pork or chicken!) as a hot soup -- this contribution from my good friend Judy Irons (and her friend Nan) is an excellent first course in any season.

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlButter
1 tablespoon 15mlOnion - chopped (medium)
2   Granny Smith apples (or other tart apple) - peeled, cored,
  And chopped
1   Watercress
4 cups 948mlVegetable or chicken stock
1 tablespoon 15mlTarragon
  (or 1/2 tspn dried tarragon, crumbled)
1/2 cup 118mlHeavy cream
  Salt - to taste
  Freshly-ground black pepper - to taste
  Garnish
  A spoonful of heavy cream dribbled
  Through each serving

Recipe Instructions

Saute the onion and apple in the butter until soft. Stir in the watercress, stock, and tarragon. Bring to a boil, then reduce heat and simmer for 25 minutes. Puree in a blender, solids first. Season with salt and pepper, then mix in cream.

If serving cold, chill for at least 3 hours -- and remember to slightly overseason with salt.

If serving hot, return to saucepan to reheat -- then ladle into bowls when ready to serve.

Garnish with cream by dribbling a spoonful across the top of each bowl in a design of your choice.

Serve hot or cold to 4 to 6 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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