Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?


Watercressed Apple Soup


Delicate and unusual as a cold soup--appetite-stimulant to a fresh autumn meal (roast pork or chicken!) as a hot soup--this contribution from my good friend Judy Irons (and her friend Nan) is an excellent first course in any season. Serve hot or cold to 4-6 people.

Garnish: A spoonful of heavy cream dribbled through each serving

Saute the onion and apple in the butter until soft. Stir in the watercress, stock, and tarragon. Bring to a boil, then reduce heat and simmer for 25 minutes. Puree in a blender, solids first. Season with salt and pepper, then mix in cream.

If serving cold, chill for at least 3 hours--and remember to slightly overseason with salt.

If serving hot, return to saucepan to reheat--then ladle into bowls when ready to serve.

Garnish with cream by dribbling a spoonful across the top of each bowl in a design of your choice.