Cream of watercress & Vietnamese mint soup

Cream of watercress & Vietnamese mint soup

Velouté de cresson et menthe Viêtnamienne

By
From
Luke Nguyen's France
Serves
6
Photographer
Alan Benson

In spring, the farmers’ markets in France are just magical. The produce is so vibrant and fresh — especially all the watercress. This mustardy leafy green is great in salads, steamed, and in soups such as this one, with Vietnamese mint complementing its lovely subtle peppery quality.

Ingredients

Quantity Ingredient
100g unsalted butter
200g english spinach, chopped
300g watercress, thick stems discarded, leaves chopped
625ml chicken stock
190ml thick cream, plus extra to serve
20 vietnamese mint leaves, plus extra to garnish

Method

  1. Place a saucepan over medium heat. Add the butter. When it starts to bubble, add the spinach and watercress and cook for a few minutes, until wilted.
  2. Stir in the stock and cream. Bring to a simmer and cook for 10 minutes, stirring occasionally, then add the Vietnamese mint and cook for a further 2 minutes.
  3. Remove from the heat and allow to cool slightly, then transfer the soup to a blender. Season with sea salt and freshly ground black pepper and blend to a smooth purée. Return the soup to the pan and bring back to a simmer.
  4. Ladle into warm soup bowls. Add a swirl of extra cream, garnish with Vietnamese mint leaves and serve.
Tags:
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