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.