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

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.

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Cold-watercress-soup-with-hippo-tops