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1. Cream of Watercress Soup with Warm Herbal Drop Scones

2. Roast Mount Juliet Pheasant with a Potato and Parsnip Puree and Apple and Grape Sauce

3. Colin's Fresh Fruit in a Paper Bag

Book Description

The dishes presented in Elegant Irish Cooking are served in Ireland's best restaurants and homes

... (more)

Elegant Irish Cooking : Hundreds of Recipes from the World's Foremost Irish Chefs

Authors: Noel C. Cullen

Date: March 2001

ISBN: 0867308397

Publisher: Lebhar-Friedman Books

Hardcover

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Watercress has grown and been eaten in Ireland since prehistoric times. Its mild peppery flavor makes it a popular salad green and garnish.

Serves: 8
Recipe by: Tina Walsh, Co., Kilkenny

• Soup:

• 1 large onion, diced

• 1/2 cup diced leek

• 1/2 cup diced celery

• 2 tablespoons butter

• 2 medium potatoes, peeled and diced

• 1 quart chicken or vegetable stock

• 1/2 cup heavy cream

• 6 ounces watercress, well washed

• 1/2 cup of whipped heavy cream for garnish

• 8 sprigs of watercress for garnish

• Drop Scones:

• 3/4 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 tablespoons milk

• 2 eggs

• 1/4 cup melted butter

• 1 tablespoon chopped mixed fresh herbs, such as parsley, basil, and rosemary

• 4 tablespoons safflower oil

Soup

1. In a 2-quart heavy-bottomed saucepan, over medium-high heat, sweat the onion, leek, and celery in butter, until soft.

2. Add potato and chicken or vegetable stock. Simmer gently, uncovered, 25 minutes.

3. Add cream and watercress and simmer, 2 minutes. In a food processor fitted with a steel blade, puree until smooth.

4. Season to taste.

Scones

1. Sift together the flour, salt, and baking powder.

2. Blend in milk, eggs, butter, and herbs.

3. Pass this batter through a fine-mesh strainer into a small bowl. Refrigerate, covered with plastic wrap, I0 minutes.

4. Heat the safflower oil in a heavy-bottomed pan. Pour a tablespoon of batter onto the pan. Cook on both sides, about 30-40 seconds per side or golden brown.

Presentation
Pour soup into warmed plates. Garnish with a swirl of whipped cream and top with a tiny sprig of watercress. Serve warm drop scones separately

More From This Book:

1. Cream of Watercress Soup with Warm Herbal Drop Scones

2. Roast Mount Juliet Pheasant with a Potato and Parsnip Puree and Apple and Grape Sauce

3. Colin's Fresh Fruit in a Paper Bag

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