Sunday, April 29, 2012

Watercress soup and Scotch eggs

Scotch eggs are a personal favourite food of my child hood.  And although they are available at every grocery store in England, nobody in North America has heard of them. When I go to England I consume as many as I can and certainly more than is healthy.  When we went on the crumpet club weekend Connie very kindly picked a couple of scotch eggs from a local butchers in Coquitlam, oh happy day.

Scotch eggs are hard boiled eggs wrapped in sausage meat then deep fried and are served cold with salad.  Now unwrinkle your nose, both Connie and The cottagers wife were very skeptical, but in fact they both came round and I did not get to eat both of them myself.

When we went hunting and gathering for food we came across some beautiful looking watercress, so I decided to make some watercress soup to go along with our scotch eggs.

1 small onion chopped
1 tablespoon of olive oil
1 bunch of watercress
1 potato peeled and chopped
2 cups of broth (preferably chicken, but we only had beef)

Add the oil and onion and cook until the onion is translucent, then add the watercress. At first it will fill the pot, but will very quickly cook down.

Now add the stock and the potatoes

Simmer until the potato is falling apart, about 15 to 20 minutes, then either use a hand blender or pour into a regular blender and wizz up.

You could add cream or milk at this point, but we were consuming quite a lot of fat this weekend so we restrained ourselves.

We had this soup along with the scotch eggs, salad and cold glass of white wine sitting on the deck.

No comments:

Post a Comment