Watercress velouté with pecorino straws
- April 2013
- Serves 6
- Takes 10 minutes to makes, 35 minutes to cook
Serve this velvety, bright green watercress velouté in shot glasses as a canapé. Cheesy straws make the perfect, crisp accompaniment
- 11.9g (6g saturated)
- 13.7g (2.6g sugars)
Per shot with 2 cheese straws
For the veloute
- 15g butter
- small onion, chopped
- 1 small potato, diced
- 400ml vegetable stock
- 150ml whole milk
- 200g watercress
For the cheese straws
- 325g sheet ready-rolled puff pastry
- 1 egg, beaten
- 50g finely grated pecorino.
- Melt the butter in a pan and add the chopped onion. Cook gently for 5-10 minutes until soft, then add the potato, diced, 400ml vegetable stock and 150ml whole milk.
- Cook gently for 15-20 minutes until the potato is soft.
- Add 200g watercress, stir in, transfer to a blender and whizz until smooth. Taste and season as necessary. Set aside until needed (see tip).
- For the straws, heat the oven to 200°C/fan180°C/gas 6.
- On a surface lightly dusted with plain flour, roll out the puff pastry to two thirds its original thickness. Slice into 30 x 1cm batons and lay on a baking sheet. Brush with the beaten egg, then scatter with 50g finely grated pecorino. Season and bake for 12-15 minutes until golden and puffed, then cool on a wire rack.
- To serve, heat through the velouté, pour into 6 shot glasses, add a grating of nutmeg and serve with the straws. Freeze leftover soup and straws for another time.
If you’re making the soup in advance to reheat later, cool it quickly over a bowl of iced water to preserve its bright green colour.
Freeze leftover cooked cheese straws in a plastic container. Warm through in the oven from frozen to thaw and re-crisp.
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