Recipe for Marcus Wareing watercress soup?

rosie383

Has anyone tried to make this yet? I was confident that I could easily recreate it but haven't come across anyone online who has successfully made it, only some saying they got the ratios wrong.
So if any of you lovely OSers has made it and it worked, could you please post the recipe?
Ta muchly.

suki1964

I just watched that and it does look yummy

Looks to me he's used

500 ml of stock
2 small potatoes
Bag of warercress
20 ml of cream
Blob of English mustard
Two cubes of butter


That was just judging the size of the pans he was using, and how little soup was made ( couldn't see how much of the stock he used in the soup come the end)

rosie383

Thanks Suki. That's similar to what I estimated. I am just a lot better with some recipes than others and have made too many inedible dishes in my time when trying to work recipe-less!

suki1964

rosie383 wrote: »

Thanks Suki. That's similar to what I estimated. I am just a lot better with some recipes than others and have made too many inedible dishes in my time when trying to work recipe-less!

Lol

It's soup, it can't be that hard

As he said it's so very important to get the potatoes soft, and then make sure the watercress is actually cooked, without over cooking it. I'd turn the heat right down once the cress is added, and I'd also trim down any tougher stalks putting them in with the potatoes to start, leaving the soft leaves to go in last ( waste not want not )


That's what I do when making broccoli and Stilton soup, put the woody stalks in first, leaving the florets till last so I get that lovely deep colour without over cooking

Don't forget, if it tastes too strong, add more cream and stock

rosie383

Going to give it a try today. Good advice about adding the stalks with the potatoes. I don't have a mandolin (I'm always so nervous watching TV chefs using them!) so I will just use a potato peeler to get really skinny slices. I will let you know how it goes Suki.