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Watercress Soup with a Crispy Filo Cigar


With Laurent Loudeac

Watercress Soup with a Crispy Filo Cigar

Makes 25 - 30 small shot-sized serves or 6 to 8 portion as starter

Soup
Ingredients
1 large bunch watercress - cut off the stalk for the base and reserve the leaves for finishing soup
1 large peeled potato cut into pieces
1/2 onion peeled
2 garlic cloves
1 leek, green bit only, washed and chopped
Water or chicken stock to cover
250-300ml cream
Salt & pepper to taste
Oil
 
Method
In a pot sweat of the leek, onion, garlic and chopped up watercress stalk in oil.
Add potatoes and cover with water or stock, simmer gently until the potatoes are really soft.
In a tall blender blitz the soup until it has a smooth consistency and add the leaves, slowly (you might not need all of them).
Blend until really smooth then add the cream, season to taste and keep aside.
 
Crispy filo cigar
Ingredients (per person)
1 sheet filo pastry
50 grams melted butter
25 grams goats cheese (the soft one)
Salt & pepper to taste
1/2 teaspoon finely chopped black or kalamata olives
1/2 teaspoon finely chopped parsley
Oil
 
Method
Mix goat cheese, parsley and chopped olives with goats cheese.
Season to taste.
Lay on the bench the sheet of filo pastry, brush with the butter and fold in half and then half again to obtain a square.
Roll the goats' cheese mix into a tube the size of a finger and put at the top of the filo square making sure you have 1/2 cm away from the side on both sides.
Brush the pastry with butter again, and then roll once.
Fold the sides inwards and keep rolling until the pastry is finished.
Put them in the fridge to harden the cheese again.
Once ready, pan fry the cigar in oil until it's golden brown and crispy.
 
To finish, pour soup in shot glass for canapes or in a soup bowl as a starter and serve with the cigar.

(Broadcast: 19 June 2012)


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