Wednesday, 13 April 2011

Watercress and Pea Soup with Gorgonzola

Peppery Watercress and Pea Soup with Gorgonzola
from Market Vegetarian, Ross Dobson, Ryland Peters & Small, 2008.

The subtitle of this book is ‘easy organic recipes for every occasion’. Though not totally sure what ‘organic recipes’ are, this appealed to me.  I guess it was the combination of ‘easy’ with the always mysterious ‘organic’ that got my attention.

Every second page is a full page coloured illustration—always handy to know what you are going to eat is supposed to look like. A quick browse shows a variety of dishes with a variety of influences. All look worthy of cooking.

I had some watercress left over from a previous meal so settled on this soup. I thoroughly enjoy soups and find them relatively easy to put together. This one combined the watercress with green peas and rocket. The peppery cress and rocket were somewhat moderated by the sweetness of the peas.

What turned this straightforward soup into something special was the addition of a piece of Gorgonzola into the plate when it was served. I didn’t have Gorgonzola so used a blue-veined cheese from the fridge. This melted into the soup as it was being eaten and added a wonderful fillip to the already tasty soup.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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