Soupe Henri-Louis

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

         

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

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 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.

Print Friendly and PDF