Excellent as a fast and simple lunch or dinner, this nutritious gluten-free soup will impress the entire household. Plus you may pop leftovers within the freezer for a meal on the run.
Elements
- 2 tbs olive oil
- 2 shallots, finely diced
- 2 cloves garlic, finely chopped
- 2 celery sticks, finely chopped
- 1 massive white potato, peeled and cubed
- 1 1/2 L gluten-free vegetable inventory
- 450 g (3 cups) contemporary or frozen peas, thawed if frozen
- 200 g (8 cups) watercress, washed
- 1/2 lemon, juiced
- Salt
- Freshly floor black pepper
To serve
- 4-6 air-dried ham slices, e. g. prosciutto or jamón serrano
- 100 ml whipping cream
- 120 g (1/2 cup) bitter cream
Methodology
Step 1.
For the soup: Warmth the olive oil in a saucepan set over a medium warmth till scorching.
Step 2.
Add the shallot, garlic, celery, and a beneficiant pinch of salt, sweating till softened, about 5-6 minutes.
Step 3.
Add the potato and inventory, and proceed to prepare dinner for about 5 minutes, stirring often, till the potato is comfortable.
Step 4.
Stir in two-thirds of the peas and two-thirds of the watercress and simmer till the peas are tender, about 5 minutes.
Step 5.
Take away the pan from the warmth and purée with an immersion blender; it’s also possible to do that step in a meals processor or a blender.
Step 6.
Return the soup to a really light simmer and season to style with lemon juice, salt, and pepper.
Step 7.
To serve: Preheat the grill to scorching. Organize the ham slices on a grilling tray and grill till golden-brown on the edges, about 2-3 minutes.
Step 8.
Within the meantime, whip the whipping cream to comfortable peaks in a mixing bowl. Fold by means of the bitter cream till thick and spoonable.
Step 9.
Divide the remaining peas and watercress between serving bowls. Ladle the soup into the bowls and garnish with the ham and a number of the whipped cream earlier than serving.
Serves 4
