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Soupe Henri-Louis by ‘Speciality’ 2012 World Watercress Soup Champion
3.7(73.33%) 6 votes

Soupe Henri-Louis by ‘Speciality’ 2012 World Watercress Soup Champion

Soupe Henri-Louis by ‘Speciality’ 2012 World Watercress Soup Champion

Ingredients

  • 2 cloves smoked garlic, finely chopped
  • 1 onion, finely chopped
  • 2 large handfuls grated, fresh percorino cheese
  • 2 large bunches fresh watercress, chopped
  • 1 mug chicken stock
  • 1 small cup single cream
  • Glug of Pernod
  • 1 generous handful fresh basil, chopped
  • Ground black pepper

Method

Sauté chopped onion and garlic until soft
Add chopped watercress and stir to get a good coating of onion and garlic. Continue to sauté for 5-10 minutes, frequently stirring
Add basil and stir for a further two minutes
Add a generous glug of Pernod and simmer until the liquid has reduced by a third
Add chicken stock and simmer for 10 minutes, gradually adding grated pecorino
Add one small cup of single cream and freshly ground black pepper to taste
Serve hot or cold

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