Watercress Soup Recipe - Cooking Index
Watercress Soup Recipe - Cooking Index
When shopping for watercress, look for crisp, bright green bunches. You don't want yellow, wilted or dark-spotted leaves. Pick bunches with thin stems; they're more tender. And don't forget to pull off a couple of leaves from a bunch and pop them in your mouth; there should be a decided peppery bite. If there isn't, try the store down the street. Watercress is fragile, so use it quickly or wrap it in a damp paper towel and refrigerate it a day or two.
Courses: Soup| 1 tablespoon | 15ml | Butter |
| 1 | Onion - thinly sliced | |
| 4 | Watercress | |
| 2 cups | 474ml | Chicken or vegetable broth |
| 3 cups | 711ml | Water |
| Salt - to taste | ||
| 2 teaspoons | 10ml | Lemon juice |
| 1/4 cup | 59ml | Yogurt or sour cream - for garnish |
Heat butter over medium-low heat in medium saucepan. Add onion, cover and cook until onion is tender, about 5 minutes.
While onion is cooking, rinse watercress, and pull off and discard tough stems. Add watercress, broth and water to pot. Bring to boil, then reduce heat and simmer until watercress is very tender and flavors have melded, about 10 to 12 minutes.
Puree soup at high speed in blender until smooth, about 1 minute (puree in batches, if necessary). Return soup to pot and heat through. Add salt to taste, about 1/2 teaspoon, and lemon juice. Garnish soup with yogurt or sour cream.
This recipe yields 4 servings.
Each serving: 73 calories; 539 mg sodium; 8 mg cholesterol; 4 grams fat; 6 grams carbohydrates; 6 grams protein; 1.03 grams fiber.
Source:
The Los Angeles Times, 06-14-2000
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