Watercress soup with cranberries
(from Elyce123’s recipe box)
Source: delicious. March 2006
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 25g butter
- 2 onions, finely sliced
- 1 small garlic clove, finely sliced
- 4 bunches watercress, leaves washed and finely chopped
- 500ml good-quality chicken stock, hot
- 200ml double cream
- 200g fresh or frozen cranberries
- 200ml orange juice
- finely grated zest of 1 orange
- 1 tsp sugar
Directions
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Melt the butter in a large pan over a medium heat. Add the onions, garlic and a few pinches of salt. Stir, cover and sweat the onions for 4-5 minutes, until the onions are softened but not coloured.
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Stir in the watercress until it starts to wilt. Pour in the chicken stock and cream, cover and bring to the boil. Cook for about 1 minute. Season to taste and set aside to cool slightly. Purée in a blender until smooth.
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Put the cranberries, orange juice and zest and sugar in a pan over a medium heat, stirring to dissolve the sugar. Simmer for 10 minutes, until most of the cranberries have burst.
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Divide the hot watercress soup between warm bowls, then dot each with the cranberries.