Soupe Henri-Louis


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


Add a touch of luxury to your traditional watercress soup by adding a splash of Pernod, some smoked garlic, and some grated pecorino.


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 minute. 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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