Chilled lettuce and watercress soup with crispy vegetables

Chilled lettuce and watercress soup with crispy vegetables

By
From
Nature
Serves
4
Prep
20 mins
Cooking time
3 mins
Photographer
Françoise Nicol

AD— Take time to pick the leaves from the watercress, because if you leave the stalks on you will find the soup difficult to blend. Putting it in iced water is vital in order to keep the colour. Choose field-grown lettuces, which are much better than those grown in a greenhouse.

PN— With the fortifying combination of iron, vitamin C (watercress and fennel) and folate (watercress, lettuce and fennel), plus a lot of protective carotenoids (fennel and lettuce), this soup has something of the magic potion about it!

Prepare the lettuce and watercress soup

Ingredients

Quantity Ingredient
2 lettuces
4 bunches watercress
dash vinegar
salt
freshly ground black pepper

Method

  1. Peel 2 lettuces and 4 bunches of watercress, wash in water with a dash of vinegar added, then pluck the leaves from the watercress. Keep 4 small bunches cool on a damp kitchen towel.
  2. Fill a large bowl with water and ice cubes. Put a saucepan of salted water on to boil. Immerse all of the remaining watercress and lettuce leaves for 3 minutes.
  3. Drain with a slotted spoon and refresh in the iced water.
  4. Blend with a little of the cooking water, adjusting the quantity to produce a smooth creamy texture. Add salt and freshly ground black pepper and, when it has cooled down, refrigerate for at least 2 hours.

Prepare the vegetables

Ingredients

Quantity Ingredient
1/2 cucumber
1/2 fennel bulb
4 red radishes
1 bunch chives

Method

  1. Wash half a cucumber and half a fennel bulb, cut into the smallest possible dice (2 mm).
  2. Wash 4 red radishes and remove the tips. Cut 4 fine shavings from one of the radishes with a vegetable peeler. Chop the rest into small dice, like the cucumber and fennel.
  3. Rinse and dry 1 bunch of chives. Cut off the tips (2 to 3 cm) and set aside, then chop the rest.
  4. Put all the diced vegetables and the chopped chives into a bowl.

To finish

Ingredients

Quantity Ingredient
1/2 small pot soft goat’s cheese

Method

  1. Place 4 soup plates in the freezer to get nice and cold. Drain half a small pot of soft goat’s cheese.
  2. Pour the soup into the bowls. Shape the fresh goat’s cheese into quenelles with a spoon and place them on top of the soup.
  3. Dot the top with a radish shaving and a small bunch of the reserved watercress then arrange the diced vegetables all around. Sprinkle the chive tips on top.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again