Green Goddess Soup

Name: Green Goddess Soup
Cuisine: Ireland
Ingredients: 2 teaspoons fresh tarragon, chopped; 2 large artichoke hearts; 3 tablespoons parsley, chopped; ½ pint (275 ml) milk; 1 pint (570 ml) chicken stock; ¼ pint (150 ml) cream; Cooked shrimps for garnish; 1 lb (450 g) potatoes, peeled and sliced; 1 tablespoon butter; 1 fat bunch of watercress, chopped; 1 medium onion, sliced; Sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

This soup, served chilled, is based on a recipe given to me by the chef at Jury’s Hotel, Dublin.

Ingredients

1 lb (450 g) potatoes, peeled and sliced
1 medium onion, sliced

Europe
Ireland
Dublin
Soup
August

Method

Cook the potatoes and onion in the butter until translucent. Add the watercress (reserving a little for the garnish) and parsley, the artichoke hearts and the tarragon. Cover with stock and cook until the vegetables are soft. Add the milk and cream and cook for another minute.

Liquidise the ingredients and season. Chill and serve garnished with the shrimps and watercress.