Luke Matthews, Executive Head Chef at Chewton Glen Hotel & Spa has created the following exclusive recipe for Watercress Soup from our Mighty Greens:
Melt the butter over a medium heat, add the shallots, celery, garlic and leeks, sauté for a few minutes without browning. Add the water, some salt and pepper and bring to boil. Reduce the heat,simmer until vegetables are cooked, then add the watercress and cream and bring back to the boil for thirty seconds. Remove from heat and put pan in iced water to bring the temperature of the soup down as quickly as possible to help retain the colour. When cool liquidise and pass through a conical strainer. Taste and correct the seasoning. If serving hot top with some creme fraiche and grated waxless lemon zest.
Relax and enjoy the fruits of your labours. Why not grow aromatic, edible and visually stimulating plantings, including, Laurus nobilis, sweet bay, with plaited stems to provide additional interest?
Other featured plants: Basil (Ocimum basilicum), Thyme (Thymus species), Sage (Salvia officinalis), Mint (Mentha species), Marjoram (Origanum species), Nasturtium cultivars, Tropaeolum majus, Flame Thrower ‘Gold’ for the planted Fire Pit.
These can all be picked and included to enhance your ‘Mighty Greens’ meals to allow the full range of minerals and nutrients to be appreciated.