2 rashers streaky bacon, chopped
3 shallots, roughly chopped
3 tbsp flour
big bunch watercress, trimmed and chopped
My mother made a version of this soup with leek and potato as the base when I was growing up. This version is what I whip up whenever I have the craving. Using flour and butter to make a roux, this soup is silky and smooth even if you don't add cream.
Use a good stock for this recipe, either chicken or vegetable is fine.
And it freezes very well.
- Melt the butter and toss in bacon and shallots. Allow to sweat for a while but do not brown.
- Scatter flour over mixture and stir till you get a bit of a yellow mess. Keep stirring for about 2 minutes on low heat.
- Add stock to the mixture bit by bit, stirring to incorporate into roux. You should get a cloudy soup. Bring to a boil.
- Add the watercress and bring back to boil. Take your soup off the heat and allow to cool slightly.
- Dump all into liquidizer and blitz till you don't really see anymore veggie bits.
- Just before you're ready to serve, reheat gently and check seasoning. Top with a bit of chopped bacon, or if you've been good, a dollop of sour cream.