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Watercress and potato soup
Submitted by: chrisS93342
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4
Mark Sargeant adds a touch of luxury to this classic soup with an oyster and crème fraiche garnish
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Tips and suggestions
- Drink with...
- Champagne
Ingredients
- 1 litre vegetable stock
- 2 tbsp Olive oil, plus a drizzle to serve
- 1 large Shallots, finely chopped
- 200 g waxy Potatoes, peeled and finely chopped
- 250g Watercress, washed
- small handful spinach leaves
To serve
- 10 fresh Oysters
- Crème fraîche
- sprig chervil or Watercress, to garnish
Method
1. Bring the stock to the boil.2. Heat the oil in a large pan over a medium heat. Soften the shallot and potatoes for 5-7 minutes but do not allow them to colour. Pour in the stock and bring to a rolling boil.
3. Drop in the watercress and spinach and as soon as the leaves wilt, remove the pan from the heat.
4. Transfer the leaves and potatoes to a food processor and blend until smooth then gradually add the liquor until the soup becomes smooth and velvety.
5. Poach the oysters in their own juice for 2 minutes then remove with a slotted spoon.
6. Serve the soup in wide shallow bowls with the oysters and a spoonful of crème fraiche on top. Garnish with chervil or watercress and a drizzle of olive oil.
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