Watercress Soup With Whiskey Cream
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Heavy Cream3 tbsps
Irish Whiskey3 tbsps
Unsalted Butter1 medium
Onion (chopped)1 stalk
Celery (chopped)3 cups
Chicken Broth (low-sodium)1 tsp
Sugar2 bunches
Watercress (tough stems trimmed)Directions:
1
For the coral sauce: Peel the tails of the prawns while keeping the heads on
2
Heat some oil in a saute pan
3
Cook the shrimp for 3 to 4 minutes
4
Remove and set aside
5
Add the gray shrimp to the pan and cook for 1 minute
6
Reserve with the prawns
7
Rinse and dry the cuttlefish fillets
8
Cut it in pieces
9
Puree the prawns with the gray shrimp, cuttlefish, preserved lemon, 1/4 cup of the lobster stock and the lemon juice
10
Season the sauce with salt and pepper and then add the Espelette
11
Check the consistency, and adjust it with the remaining 1/4 cup lobster stock
12
Puree until the sauce is homogenous, 5 minutes
13
Pass the sauce through a fine mesh strainer
14
Check the seasoning and the consistency
15
Reserve
16
For the gamberoni: Shell the tail of the prawns while keeping the heads on, and leaving the tail shell in place
17
Store in a cool place
18
For the vegetables: Peel the carrots, and cut into 8 pieces
19
Peel the fennel
20
Wash the zucchini, remove top and tail
21
Cut the asparagus lengthwise into 2-inch pieces
22
Use a vegetable peeler to remove the hard outer skin
23
Wash and dry
24
Peel the red onions and rhubarb
25
Cut all of the vegetables using a mandolin into 1/2-inch-thick slices
26
Clean the scallions, removing their outer skin
27
Thinly slice
28
Cut each of the tomatoes into 3 petals
29
Remove the larger leaves of the lettuce
30
Cut the heart into 1/2-inch-thick slices
31
Reserve all of the vegetables
32
Cooking the gamberoni: Heat a drizzle of olive oil in a saute pan
33
Sear the prawns on each side, coloring them slightly
34
Cook for 6 to 8 minutes, depending on their thickness
35
Drain and keep warm
36
Cooking the vegetables: In a saute pan, heat a dash of olive oil
37
Add the carrots and sweat for 1 minute, then wet with a little bit of broth
38
Cover and cook
39
Add the fennel
40
Cook for 1 minute
41
Add the onions and asparagus
42
Cook for another minute
43
Add the spring onions and rhubarb
44
Cook for 1 minute, covered, over low heat
45
Eventually add a little bit of broth while the vegetables cook
46
Keep covered
47
Uncover and add the arugula and the fava beans
48
All the vegetables must remain crisp
49
Adjust the seasoning
50
Add the tomato petals
51
Mix gently
52
Finishing touches and presentation: Season the lettuce slices with a touch of olive oil, lemon juice and salt
53
Place in the bottom of the plates
54
Place the shrimp on top
55
Then place the vegetables
56
Finish with large drops of the coral sauce