Parsnip, Spinach & Watercress soup


Parsnip, spinach & watercress soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people


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


The Soup

  1. 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.

  2. 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.

  3. Serve with toast or baguette.

The Mousse

  1. Prepare the mousse at least 3 hours in advance and keep in the fridge until ready to serve.

  2. 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.

  3. 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.

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