Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 1 tablespoon 15ml Onion - chopped (medium)

  3. 2 Granny Smith apples (or other tart apple) - peeled, cored,

  4. And chopped 1 Watercress

  5. 4 cups 948ml Vegetable or chicken stock

  6. 1 tablespoon 15ml Tarragon

  7. (or 1/2 tspn dried tarragon, crumbled)

  8. 1/2 cup 118ml Heavy cream

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. Garnish

  12. A spoonful of heavy cream dribbled

  13. Through each serving

Instructions Jump to Ingredients ↑

  1. Saute the onion and apple in the butter until soft. Stir in the watercress, stock, and tarragon. Bring to a boil, then reduce heat and simmer for 25 minutes. Puree in a blender, solids first. Season with salt and pepper, then mix in cream.

  2. If serving cold, chill for at least 3 hours -- and remember to slightly overseason with salt.

  3. If serving hot, return to saucepan to reheat -- then ladle into bowls when ready to serve.

  4. Garnish with cream by dribbling a spoonful across the top of each bowl in a design of your choice.

  5. Serve hot or cold to 4 to 6 people.


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