Chilled Lettuce and Watercress Soup with Crisp Vegetables
- 2 heads lettuce
- 4 bunches watercress
- 1/2 cucumber
- 1/2 fennel bulb
- 4 red radishes
- 1 bunch chives
- 1/2 small pot soft goat’s cheese
- freshly ground black pepper
Step 1: Lettuce and Watercress Soup
Wash the lettuce and watercress leaves in water with a dash of vinegar added. Keep 4 small bunches of watercress cool on a damp kitchen towel.
Fill a large bowl with water and ice cubes, and put a saucepan of salted water on to boil. Immerse all of the remaining watercress and lettuce leaves in the water for 3 minutes.
Drain with a slotted spoon and shock in the iced water.
Blend with a little of the cooking water, adjusting the quantity to produce a smooth creamy texture. Season with salt and freshly ground black pepper and, when the soup is cool, refrigerate for at least 2 hours.
Step 2: Vegetables
Wash the cucumber and fennel bulb, and cut into a very small dice (2 mm).
Wash the radishes and remove their tips. Cut 4 fine shavings from one of the radishes with a vegetable peeler, and chop the rest into small dice, like the cucumber and fennel.
Rinse and dry 1 bunch of chives. Cut off 1 inch (2-3 cm) of the tips, and set aside. Chop the rest.
Combine all of the diced vegetables and the chopped chives in a bowl.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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