Watercress soup - Raymond Blanc OBE
A delicious vegetarian watercress soup recipe by Chef Raymond Blanc
Ingredients
- 20g unsalted butter
- ¼ onion, peeled and diced
- 2 large bunches of watercress (200g each), stalks removed
- 50g spinach, stalks removed, washed
- 375ml boiling water
- 4 pinches sea salt
- 1 pinch freshly ground black pepper
- 375g ice
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