Oxfordshire heritage meets French flair. Since opening in 1984, the manor has earned itself a global reputation for fine gastronomy. Le Manoir is tucked away in the picturesque Oxfordshire countryside, this 15th-century manor sets the standard for haute cuisine. The first Michelin-starred kitchen in the UK to have its own cookery school, and it remains one of the best centre of culinary knowledge.

Many courses focus on recipes important to Raymond Blanc, showcasing dishes that inspired him to become the Michelin-starred chef he is today. Under the guidance of the school’s director, Mark Peregrine and his expert team of chefs, each aspect is driven by ethical, environmental and seasonal values, whenever possible. Each course provides a hands-on opportunity to develop your culinary skills in a practical and supportive learning environment.

From half-day introductions to residential programmes, dinner party master classes to children’s courses, there’s something for everyone. Create beautiful and imaginative cuisine in a fun, relaxed setting.

The classes cover over 40 different subjects for all abilities. At the centre of them all are recipes close to Raymond’s heart.

Take a guided tour of their extensive kitchen and ornamental gardens during a day of hands-on tuition.

Maître de maison, Raymond Blanc’s passion permeates throughout the hotel and cookery school—from the individually-designed suites to the menus in the two Michelin-starred restaurant. Lush gardens are an abundance of colour in summer, while the honey-hued manor is warmed by open fires through winter. It is truly a house for all seasons.

Watercress Soup Recipe by Raymond Blanc

 

Introduction

This simple soup brings out all the qualities of watercress; fresh, tangy and peppery.

Serves (Yield): 4

Difficulty: ●○○

Preparation time: 10 mins

Cooking time: 15 mins

Special equipment: Blender

Planning ahead:

This can be made 1 day in advance, but it is always better when it is made just before serving.

Ingredients:

20g / 1 tbsp Butter, unsalted

100g / ½x Finely chopped onion

400g / 4 bunches Watercress (*1), large bunches, stalks removed

100g / 1 handful Spinach, washed and picked

8g / 8 pinches Sea Salt

1g / 2 pinches freshly ground black pepper

750ml Boiling Water (*2)

750ml Ice (*3)

Method:

On a low heat, sweeten the onion in the butter for 8 minutes until softened and translucent. Turn up the heat, add ¾ watercress (reserving some of the leaves to add to the soup at the last moment) and spinach and wilt for 2 minutes.  Add the water (boiling), season with the sea salt and pepper and quick boil for 2 minutes. Purée in a liquidiser until very smooth and add the reserved ¼ of watercress to taste (*4).

Reheat, taste and correct the seasoning if required – serve immediately, piping hot to your guests in a large soup tureen.

Chef’s notes:

*1 According to the variety, the watercress may vary in its strength of flavour.  If your watercress is very peppery, cut off the entire stalk, but if it is mild, keep some of the stalk.

*2 The boiling water speeds up the making of the soup and retains the colour and flavour of the watercress.

*3 The ice stops the cooking, which will keep the vivid colour, the flavour and the nutrients. Reheat the soup at the last moment for the same reasons.

*4 Adding the raw watercress at the last minute increases the fresh flavour of the watercress and increases the nutritional content derived from the raw phytonutrients in the watercress

Variations:

As a good Frenchman, I would be tempted to add a clove of pureed garlic or flakes of toasted garlic to the soup. A tablespoon of Greek yoghurt would be a nice addition.

Nutrition Facts:

The technique of cooking and retaining the colour, the flavour answers all of the rules of nutrition as you get the best of both raw (higher vitamin C & phytonutrient content) and cooked (Carotenes and lutein better absorbed)

1. Nutritional highlights:

Watercress is an excellent source of vitamin A & vitamin C and iron

Onion, leeks and garlic are all members of the allium family all good sources of vitamin B6, vitamin C and minerals but it is the sulphur compounds which are of particular interest.

2. Health Benefits:

Watercress is a cruciferous vegetable and shares the rich nutrition profile of all the brassica family. The brassicas have the some of the highest antioxidants in particular the glucosinolates which help to increase the natural detoxifying enzymes in the body. These in turn get rid of harmful chemicals and hormones. The brassicas also contain the phytonutrient the indol-3-carbinol which has shown to increase the rate of oestrogen breakdown in the liver – therefore and important food group fro women.

Onion, leeks and garlic Many modern scientific studies have demonstrated positive effects in reducing atherosclerosis & heart disease. The sulphur compounds in particular Allicin acts to reduce total serum cholesterol and increase HDL and reduce blood pressure. Garlic has a reputation as natures antibiotic as its effects are antibacterial, antimicrobial and antifungal.