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Tuesday, 30 November 1999 00:00

Watercress and Potato Soup

Watercress and Potato soup


This is a simplified version of the French classic. The fresh bite of watercress adds interest to velvety smooth potato. Submitted by Jill Dupleix to The Times Aug 2007.
Serves 4.

1 quart water
1 tsp sea salt
1.5 lb all-purpose potatoes
1/4 lb watercress leaves, eg, 2 bunches
2/3 cup milk
2 tbsp double cream
A little grated nutmeg
Sea salt and freshly ground black pepper

Bring the water and salt to the boil. Peel the potatoes and cut into quarters. Cook the potatoes for 20 to 25 minutes until tender. Pick the watercress leaves from the stalks and discard the stalks. When the potatoes are cooked, fish them out of the water (reserving the water) and mash them or put them through a potato ricer. Set aside. Add the watercress to the potato water and simmer gently for five minutes. Fish out the watercress and whizz it, with a little of the liquid, in a blender or liquidiser. Return the watercress and the mashed potatoes to the potato water in the pan, stirring well. Add the milk and reheat gently, stirring. Add the cream, nutmeg and salt and pepper to taste, and simmer gently, without boiling, for five minutes. Serve in bowls, with a little extra swirl of cream on top.

Published in Soups and Stews
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Tuesday, 30 November 1999 00:00

Cheddar Chutney Grilled Cheese with Green Apple and Watercress

Cheddar Chutney Grilled Cheese with Green Apple and Watercress


From the Rebar Modern Food Cookbook by Audrey Alsterberg & Wanda Urbanowitz
This is a grown up grilled cheese sandwich which will be great on the multigrain bread from Elmore Mtn.

Multigrain Bread
Butter
Aged cheddar cheese slices
Tart Apple
Watercress, washed, tough stems removed
Onion Chutney

First make the onion chutney below. Then assemble and grill the sandwiches.

Onion Chutney (makes enough for 4 sandwiches)
1 TB butter
2 yellow onions
1/2 tsp salt
1/2 tsp hot red pepper flakes
1 tsp coriander
1 tsp brown sugar
4 TB apple cider
1/4 tsp cracked pepper

Heat Butter in a pan over medium heat and add onions. Stir until translucent. Add salt, chile flakes and coriander and continue to cook for 15 mins. Add remaining ingredients and cook until onions are very soft and creamy.

For each sandwich, butter both sides of two slices of bread. On the unbuttered side of one of the slices, spread dijon mustard and then layer with chutney, apple slices, cheddar and watercress. Heat a griddle and cook sandwiches on both sides until the cheese is melted and bread is crispy and golden.

Published in Sandwiches
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