Cold watercress soup with hippo tops, red currant and argan oil.
Wild Cooking recipe - Summer Edition 2021
for 4 persoons
Preparation time 15 minutes
Techniques: raw, soup
Plate: Wild Moon medium-sized ceramic bowl
Recommended drink: Beer Super Kroon, Brewery De Kroon
- 2 white onion
- 1 flounder watercress
- 1 tray of Hippo tops, Koppert Cress
- Arqan argan oil - https://www.arqanoil.com/coming-soon/
- 4 bunches of ripe red currant
- Cayenne pepper
- coarse sea salt
Preparation method:
1. Watercress soup:
Peel, wash and chop the onion.
Wash watercress and cut stalks from leaves. Finely chop the stems.
Stew the stems together with the onion in a dash of argan oil. Season with cayenne and sea salt and moisten with a dash of Super Kroon beer and some water.
Stew gently under the lid for a few minutes. Now add the watercress leaves, let it boil and mix everything in the blender. Taste and season if necessary.
Place in the refrigerator.
Finish:
Divide the cold watercress soup over the 4 bowls.
Place a bunch of red currants in each, as well as some sprigs of Hippo tops.
Finish with a few more drops of roasted argan oil flavor.
