Watercress soup
Maman Blanc never used stock for soups. She believed that if the main ingredients are fresh enough, they should provide all the flavour you need. This recipe proves her point. The peppery watercress taste is the star of this soup, and its vivid bright green colour is like spring in a bowl.
- Time: 20 min
- Servings: 4
Source: Raymond Blanc OBE
Ingredients
- unsalted butter
- onion, peeled and diced
- large bunches of watercress , stalks removed
- spinach, stalks removed, washed
- boiling water
- pinches sea salt
- freshly ground black pepper
- ice
- crème fraîche or Greek yoghurt