Name: Watercress Velouté Recipe
Total time: 15 min
Yield: 4
Cuisine: British

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A chilled watercress and lettuce soup is paired with vibrant lemongrass-infused oysters in this summer starter. 

How to make Watercress Velouté Recipe

Pascal Aussignac

Crawler

British

<p>A chilled watercress and lettuce soup is paired with vibrant lemongrass-infused oysters in this summer starter. </p>

Oysters

Lemongrass

Watercress

Iceberg Lettuce

Baby gem lettuce

Olive oil

Flat Leaf Parsley

Knob of butter

Sea salt

Pepper

Place the oysters, flat-side up, in a steamer basket over a pan of boiling water. Cover and steam for 1 minute. The oysters should have opened. Carefully reserve the oyster juices in a cup.

step 1

Remove the oysters from their shells and leave to cool. Then cut the lemongrass stalks into thin skewers and pierce an oyster on each. Chill until ready to serve.

step 2

Gently saut the shredded lettuces with 2 tbsp olive oil in a saucepan for about 5 minutes, until softened but not coloured.

step 3

Cut the stalks from the watercress and parsley and blanch for 1 minute. Add the watercress leaves and parsley leaves, then blanch for another 2 minutes.

step 4

Drain in a colander and plunge into a big bowl of iced water. Leave for 5 minutes, then drain, pressing down on the leaves to extract the water. Keep the liquor for blending and adjusting the texture of your velout.

step 5

Mix the lettuces and the wilted watercress and parsley in a blender with the reserved oyster juices and the butter. Blitz until smooth.

step 6

Add seasoning to taste, then pour and rub the velout through a fine sieve into a bowl. Chill until ready to serve.

step 7

Once ready to serve, heat a little olive oil in a frying pan and saut the skewered oysters for a few seconds on each side to reheat and lightly colour.

step 8

Pour the chilled velout into 4 soup plates and serve with two oyster skewers balanced on the side.

step 9

Great British Chefs