Watercress soup with whiskey whipped cream – detailed cooking recipe. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled and chopped small potato tuber
- 2 bundles of watercress (remove hard parts of the stem)
- 1 tbsp. fat cream
- 3 tbsp. l irish whiskey
- 3 tbsp. l (45 gr.) Butter
- 1/2 medium sized chopped onion
- 1 chopped celery stalk
- 3 tbsp. low salt chicken stock
- 1/4 tsp Sahara
- Salt and ground black pepper
Recipes with similar ingredients: watercress, onion, celery, potato, irish whiskey, cream
Recipe preparation:
- In a medium-sized frying pan over medium heat, bring to low boiling cream and 2 tbsp. l whiskey. Cook until mixture evaporate to about 3/4 tbsp., about 10 minutes. Add the remaining a tablespoon of whiskey. Transfer to a bowl and place in fridge.
- Melt in a large saucepan over medium heat at this time. butter. Put the onions and celery, cover the pan cover and cook, stirring occasionally, until soft, about 5 min Add 2 tbsp. water, potatoes, broth, sugar and 1/2 tsp. salt. Bring to a boil and cook, loosely covering, until soft potatoes, about 10 minutes
- Add watercress to the pan and cook until soft, about 5 minutes. Transfer soup to blender in batches and mash until homogeneous state. Pour it back into the pan and bring almost to a boil. Salt and pepper. Whip chilled cream from whiskey to soft peaks. Pour the soup into bowls and garnish with a spoon взбитых сливок.Совет:When whisking hot in a blender liquids, first let them cool for about 5 minutes, then transfer to a blender, filling it only half. Put top cover, leaving one corner open. Cover the kitchen with a towel to prevent splashing, and whisk the contents blender until smooth.
