Crème Verde is a traditional French recipe for a classic green soup of watercress, parsley and cucumber in a chicken stock, milk and potato base that's finished with prawns. The full recipe is presented here and I hope you enjoy this classic French version of: Crème Verde.
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Ingredients:
500g potatoes
1 cucumber
1 bunch of watercress
3 parsley sprigs
600ml chicken stock
pinch of freshly-grated nutmeg
150ml milk
100g cooked prawns, peeled (optional)
1 tbsp cream
salt and freshly-ground black pepper, to taste
Method
Bring a pan of salted water to a boil, add the potatoes and cook for about 20 minutes, or until tender. In the meantime, cut 6 thin slices from the cucumber and set aside for garnish.
Thinly pare the remaining cucumber then cut in half lengthways and use a teaspoon to scrape out the seeds. Chop the cucumber flesh then place in a saucepan with the watercress, parsley and the stock. Bring the mixture to a boil, reduce to a simmer and cook gently for 10 minutes, or until the cucumber is just tender (do not over-cook, or the watercress will lose its colour).
When the potatoes are tender drain them and turn into a blender. Add the cucumber mixture and process to a smooth purée. Rinse out the saucepan and pour in the purée. Season to taste with salt and black pepper then add enough of the milk to give the soup the desired consistency.
Stir in the prawns and allow the soup to gently heat through (do not boil).
Take off the heat and stir in the cream. Ladle into warmed soup bowls, garnish with the reserved cucumber slices and serve.
