I get so into soups in the summer - so fresh and light and easy! My favourite kind of summer soup is watercress! British watercress is just wonderful and I like to use it as much as possible whilst it is in season. This soup is a really simple and tasty way to highlight the peppery tones of this versatile salad leaf. I’ve kept this one a little bit chunky but you can always blend it until it’s really smooth (and bright green in colour)! Parmesan crisps are so simple but look great – your guests are bound to be impressed when you serve them! You can also serve this hot or cold - its up to you!
Watercress Soup with Parmesan Crisps
1 tbsp unsalted butter
300g watercress, chopped (make sure the stalks are finely chopped and the leaves just roughly chopped)
2 leeks, finely chopped
3 Cyprus potatoes (or other baby potatoes) finely chopped
500ml chicken or vegetable stock
75g Parmigiano Reggiano, grated
For the parmesan crisps – line a baking tray with grease proof paper. Take the grated cheese and make rounded mounds (they don’t spread too much so you can make the circles quite close together). Pop in the oven (200°C) for 10 minutes or until they are nicely golden. Allow to cool before serving.
For the soup - Melt the butter and add in the leek and potatoes, cook until soft and the leeks are going translucent. Add in the watercress and stock and simmer for around 10 minutes. Take off the heat and then blend until you have the consistency you like. Add in a splash of cream and season. Serve with a swirl of cream and with the parmesan crisps on the side.