Watercress And Rocket Soup
This creamy and comforting soup is a delightful blend of earthy watercress, delicate spinach, and peppery rocket, all coming together in a velvety texture that will warm your soul. With a hint of garlic and a touch of cream, this soup is the perfect balance of flavors. Enjoy a bowl of this green goodness with a side of crusty ciabatta for a satisfying meal.
— Constant Cookbook
Ingredients
- 50g butter
- 50g plain flour
- 100g bag of watercress, spinach and rocket mixed leaves
- 2 small onions
- 1 clove garlic
- tsp oil
- 650 ml chicken or vegetable stock
- 3 tblsp double cream
- salt and white pepper to taste
Instructions
- Melt the butter in a medium pan, when fully melted remove from the heat and add the flour, mixing to form a roux.
- Place the roux back on a medium heat and cook for two mins stirring continuously.
- Add the stock a little at a time, stirring with a fork until it has been fully incorperated. It will form a thick gravy soup.
- Add 3/4 of the bag of mixed leaves and simmer for 5 mins.
- In a seperate pan fry the onions in the oil for 5 mins til soft, add the chopped garlic and the rest of the mixed leaves, let the leaves sweat for 3-4 mins, stirring occasionally.
- Add the cooked leaves, garlic and onions to the other pan and stir together and simmer for a further two mins.
- Blend with a hand blender until it is smooth. Add the cream and stir in. Serve hot with crusty ciabatta.
Yield
Serves 2
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