The Watercress and pear soup recipe For extra flavor, serve the velvety soup with shredded Parmesan cheese.
Ingredients:
2 tbsp butter
1 onion, finely chopped
6oz (175g) watercress
3 ripe pears, peeled, cored, and roughly chopped
1qt (liter) chicken stock
salt and freshly ground black pepper
3⁄4 cup heavy cream
1 tbsp fresh lemon juice
olive oil, to drizzle
Method:
1 Melt the butter in a large saucepan over medium-low heat. Add the onion and cover. Cook, stirring occasionally, about 10 minutes, or until tender.
2 Meanwhile, trim the watercress and pluck off the leaves. Add the watercress stems to the pot with the pears and stock. Bring to a boil over high heat.
3 Cover and simmer gently for 15 minutes, or until the pears are tender. Season with salt and pepper. Reserving a few watercress leaves for garnish, purée the soup and watercress leaves in a blender. Add the cream and lemon juice, and adjust the seasoning.
4 Serve hot, garnished with watercress leaves. PrePare ahead The soup can cooled, covered, and refrigerated up to one day.
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| Watercress and pear soup recipe |
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