Fresh watercress and soft oven baked garlic is ideal for a hot summer day. It's refreshing, light and delicious.
The main thing:
Other stuff:
Made by Véronique
Published at 2015-05-22, this recipe is for 4 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 24-03-2021
View the original recipe via:
https://ohmydish.com/recipe/roasted-garlic-and-watercress-soup
Pre-heat your oven to a temperature of 180 degrees celsius or 356 degrees fahrenheit. Slice one side from the garlic head, and wrap in til foil. Bake the garlic head in your oven until tender, for 40 to 45 minutes.
Meanwhile, peel the potato and shallot. Finely chop up the shallot and potato in small chunks. Wash the watercress and rid it of any bugs, sand and such things. bake the bacon (strips) and also set aside.
Pour some olive oil in the large pan, and saute the shallot and potato for about 5 minutes. The garlic head is now nicely soft and tender, in such a way that you can actually squeeze out all of the goodness.
POUR one litre (4 cups) chicken stock in the large pan, turn up the heat to maximum and let it heat up. When the water is almost coming to a boil, squeeze in the contents of the garlic head.
Add the watercress to the soup and blend it as smooth as you like. Season with (a little) salt and pepper. Serve on a deep plate, crush the baked bacon and add it to the soup.
Tip: you can give this dish a twist by adding 100 ml (3. 5 fl oz) heavy cream to the soup, enjoy!