The GBK Cookbook

Applied Ability Awards

The British Food Trust

Other








Recipes

   Chilled Summer Soup

recipe image
This soup can be served hot if preferred.
Ingredients
Serves: 6

40 Gram Butter (1 1/2 oz)
1 Onion, chopped
2 bunches Watercress, trimmed and chopped
40 Gram Plain flour (1 1/2 oz)
600 ml Milk (1 pint)
450 ml Vegetable stock (3/4 pint)
1 Tablespoon Fresh parsley, chopped
1 Tablespoon Fresh dill, chopped
1 Tablespoon Fresh chives, chopped
150 ml Single cream (5 fl oz)
Salt
Freshly ground black pepper
Method
Melt the butter in a large pan and saut� the onion for 3-4 minutes. Add the watercress and cook gently for 2-3 minutes.

Stir in the flour, cook for 1 minute. Remove from the heat, gradually stir in the milk and stock.

Bring to the boil, stirring continuously, until thickened. Add the herbs and simmer for 15 minutes.

Cool slightly then pur�e in a blender or food processor.

Cool and chill. Stir in half the cream. Season. Serve garnished with remaining cream.



Top of pagePrevious page