Watercress and Ramson Soup is a modern British recipe for a classic soup of watercress and garlic in a milk, vegetable stock and potato stock garnished with Roquefort cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Watercress and Ramson Soup.
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Ingredients:
1 tbsp extra-virgin olive oil
1 tbsp butter
1 medium onion, finely chopped
1 medium potato, peeled and cubed
150g watercress (leaves stripped from the stalks) [reserve and chop the stalks]
100g ramson (wild garlic) leaves
500ml vegetable stock
200ml semi-skimmed milk
juice of 1/2 lemon (or to taste)
salt and freshly-ground black pepper, to taste
slices of Roquefort cheese, to garnish
Method:
Heat the olive oil and butter in a pan and when foaming add the onion and fry for about 5 minutes, or until soft and translucent but not coloured. Add the potato and watercress stalks and continue frying for 2 minutes then add the stock and milk. Bring the mixture to a boil, reduce to a simmer and cook gently for about 10 minutes, or until the potatoes are tender. Add in the watercress and ransom leaves and cook for about 2 minutes, or until wilted.
Take the soup off the heat and allow to cool slightly before pouring into a blender. Liquidize until smooth then return to the pan and season with the lemon juice, salt and black pepper. Allow to heat through then ladle into warmed soup bowls, garnish with a swirl of cream the slices of Roquefort cheese and serve.
