Watercress Velouté Recipe - Great British Chefs
A chilled watercress and lettuce soup is paired with vibrant lemongrass-infused oysters in this summer starter
Ingredients
- 8 oysters, large and fresh
- 4 lemongrass sticks
- 2 bunches of watercress
- 1/3 iceberg lettuce, shredded
- 1/2 baby gem lettuce, shredded
- olive oil
- 1 bunch of flat-leaf parsley, small
- 1 knob of butter
- sea salt
- pepper
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