Watercressed Apple Soup Recipe - Cooking Index
Watercressed Apple Soup Recipe - Cooking Index
Delicate and unusual as a cold soup -- appetite-stimulant to a fresh autumn meal (roast pork or chicken!) as a hot soup -- this contribution from my good friend Judy Irons (and her friend Nan) is an excellent first course in any season.
Courses: Soup| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 2 | Granny Smith apples (or other tart apple) - peeled, cored, | |
| And chopped | ||
| 1 | Watercress | |
| 4 cups | 948ml | Vegetable or chicken stock |
| 1 tablespoon | 15ml | Tarragon |
| (or 1/2 tspn dried tarragon, crumbled) | ||
| 1/2 cup | 118ml | Heavy cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| A spoonful of heavy cream dribbled | ||
| Through each serving |
Saute the onion and apple in the butter until soft. Stir in the watercress, stock, and tarragon. Bring to a boil, then reduce heat and simmer for 25 minutes. Puree in a blender, solids first. Season with salt and pepper, then mix in cream.
If serving cold, chill for at least 3 hours -- and remember to slightly overseason with salt.
If serving hot, return to saucepan to reheat -- then ladle into bowls when ready to serve.
Garnish with cream by dribbling a spoonful across the top of each bowl in a design of your choice.
Serve hot or cold to 4 to 6 people.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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