World Gourmet Summit 2002
|
Ingredients: |
|
|
200g |
onions, thinly sliced |
|
500g |
leeks, thinly sliced |
| butter | |
|
1.5 ltr |
white stock |
|
2 ltr |
light cream fleurette |
|
5 bunches |
watercress |
|
100g |
Sevruga caviar |
| peppercorns | |
Method
Fry onions and leeks with butter in a casserole over low heat.
Add the white stock and cook for 10 minutes and then add in the light cream and cook for another 10 minutes. Strain.
Cut the upper part of the bulbs of the 2 bunches of watercress and cook them in boiling salted water. Refresh with iced water and then strain the green part of the watercress.
Mix the cream with the watercress puree and bring to a boil.
Serve the soup very hot with one big spoon of caviar in the watercress cream.
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