Watercress soup
Ingredients
- 200 g watercress, leaves only, rinsed and drained
- 1 shallot, finely diced
- 1 clove garlic, finely diced
- 2 tbsp butter
- 600 ml chicken stock
- 200 ml cream
- salt and white pepper
Method
- Melt butter in saucepan, sweat shallot and garlic until softened. Add chicken stock and cream, cook uncovered until liquid is reduced by about a third. Add watercress and puree mixture, pass through a sieve, season to taste.