Watercress vichyssoise with crab toast

Serves 4
 
Ingredients

35g butter 

1 large onion, diced

1 medium potato, peeled and diced

500ml vegetable stock

200g watercress 

100ml buttermilk 

60g white crab meat

Freshly grated nutmeg, pinch 

Grated zest and juice 1 lemon

2 slices sourdough bread, halved to make 4 pieces
Method
1. To make the soup, melt 25g butter in a medium saucepan and gently cook the onion for 2-3 minutes until softened but not browned. Add the potato and stir to coat with the buttery onion. Pour in the stock, bring to the boil then simmer for 12-15 minutes or until the potato is tender.

2. Add the watercress (reserving 1-2 tbsp to garnish) and simmer for a further minute. Remove from the heat and leave the soup to cool slightly then blend or whizz in a hand-blender to make a smooth purée. Stir in the buttermilk (reserving 1-2 tbsp to garnish the soup) then cool and chill until ready to serve.

3. Season the crabmeat with the nutmeg and lemon zest plus lemon juice to taste.
Lightly toast the four pieces of sourdough, spread with the remaining butter and top with the seasoned crab.

4. Pour the chilled soup into four bowls, add a swirl of buttermilk and the reserved watercress leaves. Serve with the crab toast.
 
Recipe and picture courtesy of Waitrose. More than 5,000 recipes can be found at www.waitrose.com/recipes
Samphire DIRECTORY
OUR GUIDE TO THE BEST IN THE NORTH WEST
Find a businesss Add your businesss

We use cookies to improve the browsing experience for you and others. If you would like to learn more about cookies please view our cookie policy. To accept cookies continue browsing as normal. Continue