Asparagus Potato and Watercress Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This quick & easy soup is very light - ideal for lunch or a starter at dinnertime! It comes from The Millcroft Inn's Chef Jason Parsons. Ingredients:
2 cups asparagus, trimmed,peeled if thick & cut in pieces |
1/4 cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal |
1/8 cup shallot, peeled & finely diced |
1 teaspoon garlic, peeled & finely diced |
2 bunches watercress |
6 cups chicken stock |
1/2 bunch tarragon |
1 tablespoon butter |
1 cup 35% cream (heavy) |
salt & pepper |
chervil (to garnish) (optional) |
Directions:
1. Over medium heat, sweat the shallots and garlic in butter in a pot.
2. Once the shallots are translucent add the potato, asparagus and tarragon.
3. After a minute, add the chicken stock and bring to a simmer.
4. Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
5. Place back in pot and bring to a boil.
6. Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
7. Repeat until it suits you.
8. Add the cream and season with salt and pepper to taste.
9. Garnish with chervil.
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