Wild Cooking recipe - Summer Edition - Cold watercress soup with hippo tops, red currant and argan oil.
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
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.
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.