WATERCRESS SOUP

Introduction

This simple soup brings out all the qualities of watercress; fresh, tangy and peppery.

Introduction

This simple soup brings out all the qualities of watercress; fresh, tangy and peppery.

Serves: 4

Difficulty rating: 2/3

Preparation time: 10 mins

Cooking time: 15 mins

Special equipment: Blender Planning ahead: This can be made 1 day in advance, but it is always better when it is made just before serving.

Ingredients

20g 1 tbsp Butter, unsalted 100g ½ Onion, finely chopped 400g 4 bunches Watercress (*1), large bunches, stalks removed 100g 1 handful Spinach, washed and picked 8g 8 pinches Sea Salt 1g 2 pinches Pepper, black, freshly ground 750ml Water, boiling (*2) 750ml Ice (*3)

Method

On a low heat, sweeten the onion in the butter until softened and translucent. Turn up the heat, add the watercress and spinach and wilt for 2 minutes. Add the water (boiling), season with the sea salt and pepper and quick boil for 2 minutes. Add the ice to stop the cooking and purée in a liquidiser until very smooth. Reheat, taste and correct the seasoning if required – serve immediately, piping hot to your guests in a large soup tureen.

Chef’s notes

*1 According to the variety, the watercress may vary in its strength of flavour. If your watercress is very peppery, cut off all the stalk, but if it is mild, keep some of the stalk. *2 The boiling water speeds up the making of the soup and retains the colour and flavour of the watercress. *3 The ice stops the cooking, which will keep the vivid colour, the flavour and the nutrients. Reheat the soup at the last moment for the same reasons.

Variations: As a good Frenchman, I would be tempted to add a clove of pureed garlic or flakes of toasted garlic to the soup. A tablespoon of Greek yoghurt would be a nice addition. A squeeze of lemon juice added at the last moment would heighten the flavour of the watercress, but add at the last minute or it will discolour the watercress.

Nutrition Facts

The technique of cooking and retaining the colour, the flavour answers all of the rules of nutrition as you get the best of both raw (higher vitamin C & phytonutrient content) and cooked (Carotenes and lutein better absorbed) 1. Nutritional highlights: Watercress is an excellent source of vitamin A & vitamin C and iron Onion, leeks and garlic are all members of the allium family all good sources of vitamin B6, vitamin C and minerals but it is the sulphur compounds which are of particular interest.

Health Benefits

Watercress is a cruciferous vegetable and shares the rich nutrition profile of all the brassica family. The brassicas have the some of the highest antioxidants in particular the glucosinolates which help to increase the natural detoxifying enzymes in the body. These in turn get rid of harmful chemicals and hormones. The brassicas also contain the phytonutrient the indol-3-carbinol which has shown to increase the rate of oestrogen breakdown in the liver – therefore and important food group fro women. Onion, leeks and garlic Many modern scientific studies have demonstrated positive effects in reducing atherosclerosis & heart disease. The sulphur compounds in particular Allicin acts to reduce total serum cholesterol and increase HDL and reduce blood pressure. Garlic has a reputation as natures antibiotic as its effects are antibacterial, antimicrobial and antifungal.