Parsnip, spinach & watercress soup
Ingredients
The Soup
- 200 g parsnips
- 1 tbsp olive oil
- 75 g watercress
- 300 g spinach
- 100 ml sherry
- 750 ml vegetable stock
- 100 ml single cream
The Mousse
- 300 g smoked trout fillets
- 125 g crème fraîche
- 200 g cream cheese
- 30 ml lemon juice
- 10 g chopped dill
- 1 tsp salt
- 1 tsp pepper
Instructions
The Soup
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Heat the oil in a pot and cook the parsnips until soft. Add the watercress and spinach, put a lid on the pot and leave to wilt. Add the sherry and vegetable stock and cook vigorously to reduce by half. Add the cream and reduce further, to achieve a consistency like single cream.
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To serve, ladle the soup into deep plates, cut quenelles out of the mousse using two wet and warm teaspoons and place in the centre of the plates.
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Serve with toast or baguette.
The Mousse
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Prepare the mousse at least 3 hours in advance and keep in the fridge until ready to serve.
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Put all the ingredients for the mousse with exception of the dill into a food processor and work to achieve a smooth paste. Stir in the dill and season to taste. Keep in the fridge until ready to serve.
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The quantities given will produce a generous amount - use as a starter on toast or as a spread for a picnic or on a buffet. If you're only using it for the soup, a quarter should be enough.
