Watercress Soup with Cranberry - Tom Aikens
Another great organic recipe from Tom Aikens, supporter of WWF's Earth Hour 26th March 2011
(Serves 4)
Ingredients
- 4 bunches of watercress, plus a few leaves to garnish
- 2 onions
- 25g (1oz) butter
- small clove of garlic, finely sliced
- 500ml (18fl oz) white chicken stock
- 200ml (7fl oz) double cream
- 200g (7oz) cranberries
- 200ml (7fl oz) orange juice
- zest of one orange
- 1 tsp sugar
Procedure
- Chop the watercress very finely from the top of each bunch to the stalks. Discard the stalks.
- Peel and finely slice the onions.
- Put a pan over medium heat and add the butter.
- When it melts, add the onion and garlic with a couple of pinches of salt, stir,and put on a lid so the onions sweat until they are soft but not coloured – about four minutes.
- Then add the watercress and stir until it starts to wilt.
- Pour on the chicken stock and cream, put the lid back on and bring to a boil.
- Once boiling, cook for about a minute.
- Season to taste, then puree in a blender until smooth.
- Put the cranberries, orange juice, zest and sugar in a pan and cook, over a medium heat, until it forms a syrupy mixture (about 10 minutes), stirring now and again.
- Pour the hot soup into bowls and dot the cranberry syrup around, then garnish with a few more watercress leaves.