Watercress Bisque Recipes

Steps:

• Chop off and discard the lower third of the bunches of watercress.
• Pick through the watercress, discarding any obviously woody stems.
• Chop watercress roughly, and, if desired, reserve some sprigs for garnish.
• Melt butter in a large saucepan over a medium heat.
• Add potatoes, onions and watercress and stir well until vegetables are well coated in the butter.
• Sprinkle vegetables lightly with salt.
• Reduce heat to very low and cover vegetables with a piece of baking paper, foil or similar, tucking it in at the edges.
• Sweat the vegetables over a very low heat for about 20 minutes, stirring and then re-covering, about half way through.
• Add stock, increase heat and bring to a gentle boil.
• Decrease heat and simmer for 15 minutes.
• Puree in batches in a blender or food processor.
• (The stems may prove a problem for a stick mixer).
• Return soup to pan and add cream and ground almonds and lemon juice, white pepper and salt to taste.
• Reheat to serve.
• Serve garnished with sprigs of watercress OR float a young nasturtium leaf and flower on the top of each bowl.