Recipe: Cream of Watercress Soup with Warm Herbal Drop Scones (Irish)

CREAM OF WATERCRESS SOUP WITH WARM HERBAL DROP SCONES
"Watercress has grown and been eaten in Ireland since prehistoric times. Its mild peppery flavor makes it a popular salad green and garnish."


FOR THE 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
FOR THE 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

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

Add potato and chicken or vegetable stock. Simmer gently, uncovered, 25 minutes.
Add cream and watercress and simmer, 2 minutes. In a food processor fitted with a steel blade, puree until smooth. Season to taste.

TO MAKE THE SCONES:
Sift together the flour, salt, and baking powder.
Blend in milk, eggs, butter, and herbs.

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

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.

Tina Walsh, Co., Kilkenny

Makes 8 servings
Used by permission to Recipelink.com
Source: Elegant Irish Cooking by Noel C. Cullen