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Categories:Viewed: 24 - Published at: 3 years ago
Ingredients
- 1 bunch watercress
- 1/2 md. onion, coarsely chopped
- 1 md. potato, roughly diced
- 1/2 clove garlic, chopped
- 1/2 oz. butter
- 3 cups water
- 1 tbsp. heavy cream
- 1 oz. black caviar
- 4 water biscuits
- 1 dash salt and pepper, to taste
Method
- Gently fry onion and garlic in a small amount of butter until transparent.
- Season lightly with salt and pepper; and add water and potato and boil until soft.
- Pick over watercress and chop 4 or five sprigs and set them aside.
- Put onion and potato mixture in blender and puree.
- Add most of watercress; blend.
- Re-season to taste and return to heat.
- Bring mixture to boil and simmer for 2 or three minutes.
- Stir gently to prevent soup from sticking to bottom.
- Remove from heat.
- This is the decision point.
- Either set aside to cool, then chill, or carry on to serve the soup hot.
- Stir in cream and chopped watercress.
- Heap a teaspoon of caviar on each of the water biscuits and float one on each bowl of soup immediately prior to serving.
