Even if it’s summer (and yes, there is a slight sarcastic undertone to the word “summer”) now and then I like to prepare a little soup. Basically they’re all the same, you have a base of chopped onions, that you cook in olive oil, add the stock, the cream and the vegetable you want to have the soup of. Moreover, this soup you can have it either hot, or lukewarm or even cold. Just remember to adjust the saltiness if you’re going to have it cold.
- vetegable stock
- olive oil
- finely chop the onion and put it in a pot with a little bit of olive oil;
- once tender add the stock and the cream and let it reduce for a while, and add the watercress (leaving out some leaves for decoration) and season to taste;
- blizz the soup going up and down with the handblender allowing for some “cappuccino” foam to form and serve.