Cream of Watercress Soup
Ingredients:
| 1 - 4 inch |
Hotel Pan (No.15) coarsely diced onions |
| 1 cup |
crushed garlic |
| 10 gallons |
white stock |
| 24 bunches |
watercress, washed and drained |
| 15 - 8-10 oz |
potatoes, peeled, ½ in diced |
| 1.5 lb. |
cornstarch |
| 2 qts. |
whipping or manufacturing |
Method:
- Sauteé onions and garlic until glassy. Add salt/pepper, drained diced potatoes, and stock. Bring to boil.
- Simmer 45 minutes.
- Cut stems from watercress, blanch/shock, puree w/a little water.
- Puree soup, completely, until it reaches a smooth consistency.
- Bring to a boil. Add cream and cornstarch slurry at the same time.
- Whip constantly to prevent lumps from forming. Bring to a second boil, then lower to a simmer.
- Rectify seasoning and consistency.
- Add pureed watercress to individual Bain Marie just before service.
Source: Chef Keith Hammerich, CCSF |
