Mcgrath Farms Watercress Soup with Gentlemans Relish Toast

Ingredients

• 7 tablespoons unsalted butter
• 1 cup sliced white onion plus 2 cups diced white onions
• 2 leeks
• whites only
• sliced
• 1 carrot
• peeled and sliced
• 2 stalks celery
• sliced
• 1 chile de arbol
• crumbled
• 1/4 bunch thyme
• 1/4 bunch flat-leaf parsley
• plus 2 tablespoons chopped flat leaf parsley
• A pinch cayenne pepper
• 5 cups chopped watercress (about 2 bunches)
• 2 tablespoons minced chives
• 1 tablespoon chopped tarragon
• 1 cup heavy cream
• 1 lemon
• Gentlemans relish on toasts (recipe follows)
• Kosher salt and freshly ground black pepper
• 1 baguette
• 1/4 cup extra-virgin olive oil
• 6 tablespoons unsalted butter
• softened
• 1 teaspoon minced anchovy
• 2 teaspoons finely diced shallot
• 1 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• Healthy pinch cayenne pepper
• 1 teaspoon minced flat-leaf parsley
• 1 teaspoon minced chives
• Kosher salt and freshly ground black pepper

Instructions

1. Heat a large pot over medium heat for 2 minutes.
2. Add 4 tablespoons butter, and when it foams, add the sliced onion, leeks, carrot, and celery.
3. Stir to coat with the butter, and season with 1 tablespoon salt and some pepper.
4. Cook 5 minutes and add the chile, thyme, and parsley sprigs.
5. Cook over medium heat about 5 minutes, until the vegetables are just starting to caramelize.
6. Add 10 cups of water and bring to a boil over high heat.
7. Turn the heat down and simmer 30 minutes.
8. Strain the stock, discard the vegetables, and set the stock aside.
9. Return the pot to medium heat for 2 minutes.
10. Add 3 tablespoons butter, and when it foams, add the diced onions, cayenne, 1 teaspoon salt, and a healthy grind of pepper.
11. Cook the onions about 5 minutes, stirring often, until theyre translucent and tender.
12. Add the vegetable stock, turn the heat up to high, and bring to a boil.
13. You will need to puree the soup in batches.
14. Place 2 1/2 cups of the watercress, 1 tablespoon chives, 1 tablespoon chopped parsley, and 1 1/2 teaspoons tarragon in the blender.
15. Ladle 1 1/2 cups of the hot stock over the greens.
16. Cover tightly, and carefully start the blender at the lowest possible speed.
17. When the mixture is pureed, add another cup of stock and turn the blender up to high.
18. Add more stock, until the soup is a little thicker than heavy cream.
19. Run the blender at high for 1 minute to ensure the soup is very smooth and creamy.
20. With the motor running, pour in 1/2 cup of cream and taste for seasoning.
21. Add a little squeeze of lemon juice if you like.
22. At this point, the soups consistency should be that of heavy cream.
23. Set the first batch of soup aside, and repeat the process with the remaining watercress, herbs, stock, and cream.
24. Pour the hot soup into a large tureen or soup bowl and pass the toasts on the side, so they remain crunchy.
25. Tell your guests to float the toasts in their soup.
26. Preheat the oven to 375F.
27. Cut the baguette on the diagonal into twelve 1/4-inch-thick slices.
28. (You may have leftover bread.)
29. Brush both sides of each slice generously with olive oil, about 1/4 cup in all.
30. Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center.
31. Let cool.
32. Combine the butter, anchovy, shallot, lemon juice, zest, cayenne pepper, parsley, and chives in a bowl.
33. Season with salt and pepper to taste.
34. When the toasts have cooled, spread them with gentlemans relish.