The watercress has finally arrived in Caviston’s, one of our favourite vegetable shops. The seasons seem to be all out this year and we can’t predict when produce will be there and at it’s freshest. The bags you buy in supermarkets just don’t taste like the real thing at all so catch it while you can as it mightn’t be here for long!
This soup can be on the table under 10 minutes if you want. We love asian soups as they have great depth of flavour and really zing with freshness.
Hot and Sour Watercress and Prawn Soup – to serve 2
- 3 tbsp rice vinegar (or white wine vinegar)
- 500ml vegetable or chicken stock
- 1 tbsp soy sauce
- 1tsp golden caster sugar
- 2.5cm piece ginger, peeled and thinly sliced
- 3 scallions, thinly sliced
- 300g raw peeled prawns
- 1 bunch watercress, stalks cut off
Put all the ingredients except for the prawns and watercress into saucepan and bring to a simmer.
Cook for a minute, then add the prawns and cook until they turn pink.
Stir in the watercress and take off the heat. Taste and add another teaspoon of sugar if necessary.
Drink with: a non-Burgundy Pinot but not from a hot climate. We tried one from San Gimignano in Tuscany which had lovely juicy fruit but was still nice and light without too much tannin which tends to clash badly with chilli. A surprisingly good choice and one that will be repeated.
(Original recipe from BBC Good Food)