POTATO AND WATERCRESS SOUP WITH SMOKED HERRING
The flavour of smoked
herring is a perfect match for the creamy
soup. You can use kippers, hot-smoked salmon or smoked
trout instead. Vichyssoise, as this soup is also known, is traditionally served
cold, but it’s also very good warm.
1 tbsp butter
1 leek, white and light green
parts only, thinly sliced 1 shallot, finely chopped 1 garlic clove, minced
2 tbsp white wine 285g starchy potatoes, peeled, cut into 2cm cubes 500ml vegetable stock
60ml single cream 60g watercress, leaves only
¼ tsp grated nutmeg 2 hot-smoked herrings (or other smoked fish), filleted 2 chervil sprigs, leaves only
Extra virgin olive oil
hPreheat the oven to 90C/70 fan/lowest gas
mark.
hMelt the butter in a large pot over a medium
heat. Add the leek, shallot and garlic. Cook, stirring, for one to two
minutes, until slightly softened, before adding
the wine. Reduce the heat, cover, and braise
the vegetables for 10 minutes, until tender. Don’t let the vegetables
brown. Rinse the potatoes under cold running water to remove some of the starch, then add to the pot. Immediately add the stock and bring to a boil. Reduce the heat and simmer
uncovered until the potatoes are tender,
about 15 minutes.
hPour in the cream and cook for 5 minutes more. Add most of the watercress (save some for a garnish) and the nutmeg, then turn off the heat.
Purée the soup with a stick blender, or transfer, in batches, to a blender
and purée. Season with salt and pepper.
Keep warm.
hPlace the fish on a baking sheet and warm
in the oven for 6 to 8 minutes. Break the fish into large pieces. Serve the soup garnished with
the fish, reserved watercress, and the chervil. Drizzle olive oil
over the top.