Watercress and Mint Soup with Bacon and Gruyere
This beautiful green soup is packed with flavour. It’s a perfect spring dish, as it doesn’t have to be served too hot.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 25 mins
2 Tbsp (30 ml) butter
1 tsp (5 ml) crushed garlic
3 C (750 ml) vegetable stock, warm
¾ C (190 ml) mint leaves
150 g watercress leaves
½ C (125 ml) cream
250 g diced bacon
Heat the butter and onion in a heavy-based saucepan over a medium heat. Gently sauté the onions for 15 minutes until soft and golden. Stir in the garlic and sauté for another 5 minutes. Pour in the stock and bring up to a boil.
Add in the mint, watercress and cream and cook for about a minute.
Using a hand blender purée the mixture until smooth. Season to taste with salt and black pepper.
Fry the bacon in a heavy-based pan over medium heat for 3 − 4 minutes until crispy.
Serve the puréed soup topped with crispy bacon bits, shavings of Gruyere cheese and a dollop of sour cream. Garnish with watercress.
TIP: Replace the bacon with fried courgettes or mushrooms for a vegetarian alternative.