Peppery Watercress Soup
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 fresh Salmon fillet
- ½ cup white wine
- 2 Tbsps butter
- 2 shallots (chopped)
- 1 clove garlic cloves (chopped)
- 2 medium potatoes (peeled and diced)
- 3 cups vegetable stock
- 1 bunch Watercress (washed)
- 2 Tbsps chopped, mixed Fresh herbs (dill, parsley, chervil, chives etc)
- ½ cup cream (30% fat)
- 8 slices French Bread
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Citrus juicer, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon, 1 Tablespoon, 1 Ladle, 2 canning jars
Preparation steps
1.
Place the salmon fillets in a pan with the wine and just enough water to cover. Bring to a boil then simmer gently for 3 - 4 minutes or until the salmon is just cooked through. Remove the salmon from the pan, set aside in a warm place then return the pan to the heat and boil until the liquid has reduced by two thirds.
2.
Heat the butter in a clean pan, cook the shallots and garlic until soft but not brown then add the potatoes and cook for 2 minutes.
3.
Add the stock bring to a boil and simmer gently until the potatoes are tender. Add the watercress, cook for 3 minutes then stir in the herbs and the cream.
4.
Puree until smooth then return to the pan, season with salt and pepper and reheat gently.
5.
Toast the bread on both sides. Pour the soup into warmed bowls, divide the fish between the bowls and serve with the toasted bread.
