Thursday, October 15, 2015

Watercress soup with crab toasts

This recipe comes from "Daily Mail", the article it resides in mentions how traditional Chinese medicine considers watercress an excellent liver cleanser. Find the original article below the recipe.



SERVES 4
  • 1 tbsp unsalted butter
  • 1 onion, chopped
  • 1 medium potato, diced
  • 850ml (29fl oz) good-quality chicken stock (see our book for home-made)
  • 400g (14oz) watercress, rinsed
  • a little unsweetened almond milk or water, if needed
  • flaky sea salt and freshly ground black pepper
TO SERVE
  • ready-made fresh crab pâté and pumpkin seed crackers (we like Dr Karg)
♥ Melt the butter in a large saucepan, add the onion and cook gently for a few minutes, stirring, until soft. Add the potato and cook for a few minutes more, then add the stock. Bring to the boil and reduce the heat to a simmer and cook for around 15 minutes, or until the potato is cooked.
♥ Meanwhile, pick the watercress leaves from the stalks and set aside. Add the stalks to the pan 5 minutes before the potatoes have finished cooking, so that they just wilt.
♥ Take the soup off the heat and add the watercress leaves, then process to a smooth consistency in a blender. Season with salt and pepper to taste. Add a little almond milk or water, if needed, to loosen it to your desired consistency. Serve with fresh crab pâté on pumpkin seed crackers.


Read more: http://www.dailymail.co.uk/home/you/article-2932841/New-soupermodels-Watercress-soup-crab-toasts.html#ixzz3oZqhqZlG
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