New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
January 2012 - WATERCRESS SOUP
Maman Blanc would only do soups with water, she never used stock and this recipe is no exception to her rule; there should be enough flavour in the main ingredients. In this soup, I use an interesting technique as I add ice to the watercress to halt the cooking process. In doing so I retain all the vivid colours of the watercress, all the textures, flavour and nutrients.
The pepperiness of watercress can vary, so taste it before cooking. If it is quite mild, leave some of the stalks attached to boost the flavour.
Click on the link below to download a print-friendly copy of the recipe.
Photograph © Jean Cazals
Raymond Blanc's new book, Kitchen Secrets,
featuring recipes from Kitchen Secrets Series 1 & 2 and many more,
was published by Bloomsbury on 14 February and is available to buy
online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
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