ROCKET & WATERCRESS SOUP
Serves
two • 1 medium brown onion, diced
• 4 cloves garlic, peeled & smashed
• Olive oil
• 2 large bunches watercress, washed and dried
• 2 large bunches wild rocket, washed and dried
• 2 stalks of parsley with leaves
• ¼ cup roughly chopped chives
• 1 litre chicken stock
• 2 cups water
• 250 mls thickened cream (plus extra to serve)
• Parsley sprigs, to garnish
• Sea salt & freshly ground black pepper to taste
1. In a large stockpot, saute the onions & garlic over medium heat until the onions start to turn translucent.
2. Add the watercress, rocket, stock & water and bring to the boil.
3. Reduce to a simmer and cook until the watercress and rocket begins to disintegrate into the broth.
4. Transfer mixture to a blender and process with the thickened cream until smooth.
5. Return to the pot, season with salt & pepper and simmer for 10 minutes or until warm through.
6. Serve garnished with a teaspoon of cream if desired and a sprig of parsley.
98 Pindara Magazine 2017