Watercress Soup
Servings: 4
A light refreshing soup with a peppery bite - ideal for seasonal summer menus.
Ingredients:
150ml Kerrymaid Single Cream
100g Watercress
1 tbs Olive Oil
1 Leek, finely sliced
1 Onion, finely chopped
Salt & Black Pepper, to taste
Garlic, to taste
600ml Recipere Vegetable Stock
300g Peas
1 sprig Mint, chopped
Method:
1. Sweat the onion and leeks in olive oil for 5 minutes and season.
2. Add the stock and bring to the boil. Add the peas and mint, bring back to the boil, then simmer for 5 minutes.
3. Add the watercress and Kerrymaid Single Cream, and reheat gently.
4. Remove from the heat, and puree with a blender. Adjust the seasoning to taste.
5. To serve, pour into soup bowls and finish with a swirl of Kerrymaid Single Cream, and a few fresh watercress leaves on top.
Chef's Tip: For a richer, even creamier taste use Kerrymaid Whipping Cream instead of Kerrymaid Single Cream.