Friday, December 08, 2006
Creamy Watercress Soup
Style: Fusion, French
Portion: Serves 6
1 tbsp olive oil (for frying)
1 small yellow onion (about 80g), chopped
4 green onion, chopped
3 medium potatoes (about 600g), diced
5 cups chicken stock
350g watercress, washed and trimmed (about 2 bunch)
6 tbsp sour cream (about 1/3 cup)
Heat oil in large saucepan, cook onion and leek, until vegetables soften. Add potato and stock; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender.
Reserve several sprigs of watercress for garnish; stir remaining watercress into pan. Simmer soup, uncovered, about 5 minutes or until potato is completely tender.
Blend or process soup, in batches, until smooth. Reheat soup in same pan, then divide among serving bowls. Top each with 1 tbsp of sour cream. Garnish with reserved watercress sprigs.
Potato is added to give body to the soup.
Soak peeled and diced potato in water when not ready to use to prevent from discoloring.