Maman Blanc would only make soups with water, she never used stock. This recipe is no exception to her rule; there should be enough flavour in the main ingredients. In this soup, I use an interesting technique as I add ice to the watercress to halt the cooking process. This retains the vivid colours of the watercress, as well as the textures, flavour and nutrients. The pepperiness of watercress can vary, so taste it before cooking. If it is quite mild, leave some of the stalks attached to boost the flavour.
|50g||Onion, finely chopped|
|400g||Watercress (stalks removed) (*1)|
|50g||Spinach, washed and picked|
|375ml||Boiling water (*5)|
|4 pinches||Sea salt (*2)|
|1 pinch||Freshly ground black pepper|
- On a low heat in a large sauce pan, sweeten the onion in the butter for about 3-5 minutes until softened and translucent (*4).
- Turn up the heat, add the watercress, spinach and wilt for two minutes.
- Add the boiling water, season with salt, pepper and quickly boil for two minutes.
- Add the ice to stop the cooking and purée in a liquidiser until very smooth.
- Reheat, taste and correct the seasoning if required – serve immediately, piping hot to your guests in a large soup tureen.