Wonderful Watercress Soup

 

Roasting the radishes as the garnish really mellows the flavour and they go from peppery and crunchy to mellow and sweet. Try roasting them with some Rosemary or Thyme and serve them with a yogurt dip, as a snack too. However you do them, used here they are a surprise at the bottom of the bowl, a real celebration of the water element in perfect balance wrapped up in your food! bb mandyxxx

 

Ingredients (serves 4)

 

300g watercress

1 onion finely chopped

2 sticks of celery chopped

1 large leek finely chopped

50g butter

400g potatoes peeled and diced

1 litre vegetable stock

4 Tbsp cream

Salt and Pepper.

For the garnish

1 bunch of radishes trimmed

Olive oil

Salt and pepper

 

Method

 

Preheat the oven to 220’C/450’F

Lightly toss the radishes in olive oil. Sprinkle with salt and pepper and place on a baking sheet.

Roast radishes for approximately 15 minutes turning halfway through the cooking.

Method for the soup

Sweat the onions, leeks and celery in the butter until soft but not brown

Add the stock and potatoes to the pan and bring to the boil.

Add half the watercress to the pan and turn the heat down to a simmer.

Simmer the soup until the potatoes are soft.

Add the rest of the watercress to the pan keeping some of the leaves for garnish and simmer for a minute to wilt the cress.

Blend the soup with a stick blender and season well.

Pour into warm serving bowls and garnish with a swirl of cream, watercress leaves and drop in the roasted radishes.

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