One of our favourite summer soups, served chilled it really is a showstopper. We use horseradish crème fraiche to add richness and give it a real lift and tiny dice of fresh apples and cucumbers to finish it perfectly. In the restaurant we sometimes serve it with a mini pulled pork sandwich as well which our guests really love.
- In a large pan, sweat the leek, onion and celery until soft, peel and finely slice the large potatoes and add to the pan, continue to cook for a couple more minutes. Add the water and bring to the boil.
- Reduce the heat and simmer until the potatoes are soft, 8-10 minutes.
- Add the watercress and spinach leaves, and cook until the leaves are wilted. It is important here not to cook it for too long at this stage or you will lose the vibrant colour of the finished dish.
- Blend the soup in batches, carefully until smooth, then pass through a sieve.
- Season the soup well, it will require quite a lot of salt. It is very important to cool the soup down as quickly as possible to retain the colour. Mix the crème fraiche and grated fresh horseradish together and season. Keep cool. Very finely dice the apples and cucumbers. It is vital that you chill the ingredients really well and serve straight from the fridge. We also serve it in chilled bowls to ensure the soup stays cold as you eat it.
You will need:
- 250g watercress, thick stalks removed
- 250g baby spinach, washed
- 2 large potatoes
- Enough olive oil to cover
- ½ a leek, washed and chopped
- ½ a large white onion, chopped
- 1 stick celery, washed and chopped
- Cornish sea salt
- 1 ½ litres water
- 1 inch fresh horseradish
- 5tbsp crème fraiche
- Cucumber and apples to finish