Recipe from Kitchen Secrets by Raymond Blanc.
Maman Blanc never used stock for soups, in the belief that the main ingredients should provide enough flavour. This recipe is no exception to her rule. This is a lovely fresh-tasting soup and the vivid colour of the watercress is well retained.
Special equipment: Blender.
|1/4||Onion, peeled and diced|
|400g||2 large bunches of Watercress (stalks removed) (*1)|
|50g||Spinach, washed and picked (small handful)|
|4 pinches||Sea salt|
|1 pinch||Freshly ground black pepper|
|To serve (optional)|
|4 tbsp||Crème fraîche or Greek yoghurt|
This soup can be prepared well in advance.
To make the soup
Melt the butter in a large saucepan over a low heat, add the onion and sweat gently (*2) for 3–5 minutes until softened and translucent. Turn up the heat, add the watercress and spinach and wilt for 2 minutes. Add the boiling water (*3), season with the salt and pepper (*4), and boil for 2 minutes only. Remove from the heat and immediately add the ice to stop the cooking process (*5). Purée the soup in a blender until very smooth.
Reheat if necessary (*6), then taste and correct the seasoning. Serve immediately, in a warmed tureen or individual bowls topped with a spoonful of crème fraîche or Greek yoghurt.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2015.