A chilled soup with a very subtle flavour, Watercress and Almond Soup makes a refreshing first course for a luncheon or dinner party.
1 bunch watercress, washed, shaken dry and finely chopped
1 celery stalk, trimmed and finely chopped
10 fl. oz. single cream grated rind of 1 lemon w
Smooth, creamy and rich, this chilled Watercress and Almond Soup makes a perfect summer first course.
10 fl. oz. milk
15 fl. oz. chicken stock
3 tablespoons ground almonds
1 oz. beurre manie
½ teaspoon salt teaspoon black pepper
Place the watercress, celery, cream, lemon rind and milk in a large saucepan and scald over moderately high heat. Remove the pan from the heat and stir in the stock and almonds. Add the beurre manie, a little at a time, until the soup begins to thicken. Return the pan to the heat and, stirring constantly, cook for 2 to 3 minutes or until the soup is thick and smooth. Reduce the heat to low, add the salt and pepper and cook for a further 2 minutes. Remove the pan from the heat and set aside to cool to room temperature. Transfer the soup to a soup tureen and place it in the refrigerator to chill for 1 hour before serving.