Watercress soup with parmesan tuiles
Have I told you I love cream soups? This one has something special, though, the basil builds in so bold, among the healthy explosion in the cup. Parmesan cheese goes perfectly with the soup, can't wait to try this delicious treat again!
- Prep Time : 10 minutes
- Cook Time : 30 minutes
- Yield : 3 bowls
- Allergens : milk
1. Preheat the oven to 180 degrees Celsius.
2. Using a stainless steel ring, lay out individual circles of grated parmesan about 2mm thick. Leave a 3cm gap between each circle. Remove the rings, transfer to the oven and bake for 5 minutes until golden brown. Remove from the oven and whilst the tuiles are still warm, curve them over a rolling pin. They will go crispy as they cool.
3. Peel and finely dice the shallot. Cut the leek in half lengthways and then finely slice. Wash and pick the watercress and basil leaves, reserving the stalks. Peel and dice the potato.
4. Heat a pan, add olive oil and sweat the leek and shallot with a pinch of salt. Once transparent, add the watercress stalks and the potato. Deglaze with the white wine and reduce to a third. Add the chicken stock, bring to the boil and cook until the potato is soft. Add the chives and the basil and the double cream, cook for 1 minute. Transfer to a food processor and purée. Season to taste.
5. Serve the soup with a parmesan tuile.