Watercress and Roast Garlic 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 Roast Garlic 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]
3 garlic cloves, wrapped in foil and roasted in an oven for abut 20 minutes, or until soft
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 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 the slices of Roquefort cheese and serve.
