Watercress and Buttermilk Vichyssoise
You could serve this soup warm if you prefer, but I think a chilled soup is no different in winter from a cold starter and both have the advantage of being made in advance.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from The Delia Collection: Soup and Delia's Happy Christmas
First of all, melt the butter in a large (6 pint/3.5 litre) saucepan, then add the prepared leeks, onion, potatoes and half of the watercress. Stir them around so that they're coated with the melted butter.
Next, sprinkle in some salt, then cover with a lid and let the vegetables sweat over a very gentle heat for about 20 minutes, giving the mixture a good stir about halfway through.
After that, add the stock, bring everything up to simmering point and simmer, covered, for about 10-15 minutes or until the vegetables are quite tender. Then remove the pan from the heat and leave the soup to cool a little, then liquidise until it is smooth – you'll need to do this in batches.
A bowl to put the first batch in is useful. Next, transfer the soup to a large bowl and leave until cold.
When the soup is cold, stir in three-quarters of the buttermilk and season to taste. Cover the bowl with clingfilm and chill the soup thoroughly before serving – overnight is ideal.
When you are ready to serve the soup, put the other half of the watercress in a large bowl.
Then, using the end of a rolling pin or a pestle, ‘bruise’ the leaves – this will release the oil in the leaves.
Now whiz the watercress in the blender with about a third of the chilled soup (remembering to reserve a few leaves for garnishing) and when it is smooth, stir it into the rest of the soup.
Serve the soup in bowls that have been very well chilled and garnish each one with a swirl of the remaining buttermilk and a few reserved watercress leaves.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
What could be easier than this delightful bread, which can also be made as a gluten-free version? Serve it with soup, lunch dishes or on its own, liberally slathered with butter.
This is a kind of variation on the egg mayonnaise theme, but I think extremely attractive and even more delicious.
This lovely summery salad is extremely easy to make and looks really impressive when entertaining.
This is a recipe for mashed potato that's great served with fish. I love it with some freshly grilled mackerel or herring, and it's also extremely good with smoked fish.
Creamy and full of spring goodness, this easy, fresh-tasting soup is destined to feature in your regular repertoire after just one tasting.
Watercress is a star performer in so many ways. I love the fat green luxurious leaves in salads, sprinkled with rock salt in sandwiches, in sauce and perhaps most of all in soup.
Most Popular recipes
05 Feb 2016 22:58
03 Feb 2016 17:37
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Short crust pastry
06 Feb 2016 22:48
20 Dec 2015 23:44
03 Feb 2016 07:56
Weekend Bird Watch
06 Feb 2016 14:08