Chilled Watercress Soup
From keni 13 years ago
- 15min + chill to make
- Serves 4
Watercress is a strong, peppery green, but when cooked, it mellows and becomes almost floral. Here, it's combined with creamy mascarpone to deepen the flavor and onions and garlic so it remains savory. This is nice served just with a tomato salad or simple sandwich.
Ingredients
- 2T butter shopping list
- 1 small red or sweet onion, chopped(or sub 2 shallots) shopping list
- 2 cloves garlic, minced shopping list
- 4 cups vegetable stock shopping list
- 1/2 cup mascarpone cheese(can sub softened cream cheese, but it will change the flavor a bit) shopping list
- juice from 1/2 lemon shopping list
- 1 cup fresh baby spinach(no need to chop shopping list
- about 2 cups fresh watercress leaves(also no need to chop) shopping list
- 1/4 cup half and half shopping list
- 1t cayenne(or to taste or sub hot sauce) shopping list
- 1 carrot, grated shopping list
- goat cheese crumbles shopping list
- sea or kosher salt and fresh ground pepper shopping list
How to make it
- In medium/large saucepan, melt butter and saute garlic and onions until onions are translucent, about 7 minutes.
- Add stock, mascarpone and lemon juice and continue to cook until cheese has melted through, about 5 minutes.
- Add spinach and watercress and cook just until barely wilting, about 1 minute.
- Remove from heat and add half and half and salt, pepper, and cayenne.
- In food processor or large blender, blend until pureed.
- Chill in refrigerator at least 2 hours.
- Serve with grated carrots and goat cheese as garnish.
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