Where is Spring?! I mean, seriously, I'm so cold! I went out on Saturday and tentatively stepped into our garden on Sunday and all I wanted to do was to put another layer of clothing on. I'm freezing! I keep turning the heating up whilst Monsieur turns it back off trying to convince me it's not really that cold, after all it's Spring...hmmm...
I should be making salads, tucking into fresh fruit and starting to come up with interesting things to do with ice cream, but when I'm cold I need comfort and a crispy lettuce leaf just won't do. On the other hand I don't feel like going back to big stews and heavy pies. Being a fairly seasonal cook (cook as in "I cook at home"), that would feel wrong. I've made the transition from winter to spring and there's no going back - at least not in the kitchen, woolly jumpers are another subject altogether. I need something heavier than salad and lighter than stew. If that makes any sense. When, one day last week, I was thinking about it all (talk about overthinking things), a creamy soup seemed like the right idea and I had some avocados that I knew might not quite make it onto toast. I then went on a mad hunt for some sorrel but had to quickly abandon that plan as nobody within a reachable radius (no, I didn't want to travel all across London) was selling it. That's how 'plan b' and this soup came together. I bought some watercress and lemongrass because I had a feeling the pepperiness and flavours would work beautifully with the avocado. And it did, hence I thought I'd share my little recipe here. This soup is comfortingly creamy but has the flavours of a fresh and sunny spring day. Not bad for a bowl of food, right?
Ingredients for 4 small bowls or 2 large ones as a main course:
- 2 large ripe avocados
- 120g watercress
- 1 stalk lemongrass
- 500ml vegetable stock
- 100g crème fraîche
- 1tbsp extra virgin olive oil
- olive oil, crème fraîche and watercress for decorating
How it's done:
- prepare your own or warm up shop bought (totally acceptable) stock
- finely chop the lemongrass stalk
- put the tbsp of olive oil into a small pan, add the lemongrass and gently sweat until soft
- peel and roughly chop the avocados and put into a blender
- remove the biggest stalks from the watercress and add the leaves to the blender
- add the cooled lemongrass
- blend all until smooth
- slowly add the stock and keep blending until well combined
- now add the crème fraîche and give it another whizz
- strain the soup through a sieve to reach a smooth and silky consistency
- pour into bowls and drizzle a little olive oil and some cream on top
- decorate with some watercress leaves
I served this at room temperature, but it would work just as well warmed up or chilled.
If you're interested in learning more about food styling, styling and photography, then why not join Aimee from Twigg Studios and I at one of your London workshops? Find out all the details HERE. Right, I'm off to work...under my woolly blanket since it looks like another chilly spring day here in London.