| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion |
| 30 |
g |
Unsalted butter |
| 250 |
g |
Oyster mushrooms |
| 420 |
ml |
Vegetable stock |
| 2 |
bn |
Watercress |
| 2 |
tb |
Madeira |
| 420 |
ml |
Double cream |
|
|
Salt and ground black pepper |
INSTRUCTIONS
Peel and finely chop onion. Melt half butter in a large pan, add onion and
fry until soft. Chop mushrooms finely. Add half to onion in pan and cook
until soft. Pour stock into saucepan and bring to boil.
Wash and trim watercress. Reserve a few leaves for garnish. Plunge
watercress into boiling stock and leave for about 30 seconds, until limp
and emerald green in colour. Remove pan from heat.
Puree soup immediately in a blender or food processor to set a bright green
colour. Rinse pan. Return soup to pan, passing it through a sieve.
Melt remaining butter in a small pan and fry remaining chopped mushrooms.
Add Madeira to pan and reduce to evaporate liquid. Add cream and bring to
boil. Reduce again to thicken and slightly caramelise cream, giving a
nuttie flavour.
Stir caramelised cream into watercress puree and heat gently. Season to
taste with salt and pepper. Garnish with reserved watercress leaves before
serving.
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