Name: Chicken and watercress soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 large bunches watercress, washed and shaken dry; 50 gram butter; 1 small onion, peeled and finely chopped; 4 tablespoon standard white flour; 1.2 litre litres chicken stock; 2 tablespoon cream; 1 tablespoon lemon juice; 6 white baby button mushrooms, slivered; 1 cooked skinned and boned free-range chicken breast, shredded; 1 tablespoon fresh thyme leaves

Ingredients

2 large bunches watercress, washed and shaken dry

50 gram butter

1 small onion, peeled and finely chopped

4 tablespoon standard white flour

1.2 litre litres chicken stock

2 tablespoon cream

1 tablespoon lemon juice

6 white baby button mushrooms, slivered

1 cooked skinned and boned free-range chicken breast, shredded

1 tablespoon fresh thyme leaves

Method

1.Trim watercress and chop coarsely. Melt the butter in a saucepan, add onion and 1 Tbsp water, cover pan with a lid and cook very gently until tender, about 10 minutes. Add watercress and cook for a further 5 minutes, stirring often.

2.Stir in the flour, then the stock. Return pan to the heat, bring to a gentle boil, stirring, and simmer gently, uncovered, for 15 minutes. Cool soup for 5 minutes.

3.Transfer soup to the bowl of a food processor (you may need to hold back a little of the liquid part, or process it in 2 batches) and process until blended. Tip soup into a coarse sieve set over a large bowl, and press it through with a spatula. This might seem a fiddle but it is worth it as it improves the texture and draws out a deeper flavour from the watercress.

4.Return soup to wiped-out saucepan. Heat gently and, once it is hot, swirl in cream and lemon juice. Taste for seasoning, adding more salt if necessary. Finally, add mushrooms to soup with chicken and thyme. Heat through for 1 minute, then serve piping hot.

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Ingredients

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