Watercress Soup Recipe. Cold Variation
Watercress Soup
This soup is a great way to use watercress. Delicious cold too!
I love the spicy and pungent bite of watercress: It’s perishable, so I try my utmost to use it on the same day I buy it: did you know it’s the secret ingredient in my gazpacho?
Cold soups would always be a thrill if only they were made with full-bodied and full-flavored veggies, as they are in this cold watercress soup. No stock or broth whatsoever! Bouillon cubes? Let’s not even go there!
Variations on Watercress Soup
You might enjoy any of them, keeping as always a short and sweet ingredient selection:
- Broccoli, spinach, kale, arugala, asparagus instead of the watercress and zucchini.
- potatoes, turnips, parsnips, cauliflower instead of the celery root.Play with all the delicious possibilities!
Immersion Blender: Wonderfully Nifty Tool
Inexpensive and portable (it will fit in a drawer), it allows you to blend your soup directly and in one shot right in your pot. No transferring, no mess. Just make sure there are no bones in the soup, or you will break your blade.
No Problem Serving the Watercress Soup Cold Too!
Delicious either way! Proceed just as above, and chill it before serving!
Ingredients
- 1/3 cup olive oil
- 4 large leeks, sliced
- 1 large celery knob, diced (or two large potatoes)
- 2 large zucchini, cut in large chunks
- 2 teaspoons turmeric
- 2 quarts (8 cups) water
- 2 cups dry white wine
- Salt to taste
- 4 bunches watercress, leaves only
- Good pinch nutmeg
- 4 cups cold milk or non-dairy milk
- Pepper to taste
Instructions
Heat the oil in a wide heavy pot.
Add the leeks and sauté until translucent. Add the celery, zucchini, turmeric, water, wine and salt, and bring to a boil. Reduce the heat to medium and cook, covered, 30 minutes. Stir in the watercress and cook only a few seconds, until wilted. Turn off the flame. Add the remaining ingredients and cream the soup with an immersion blender. Adjust the texture and seasonings.
Makes a good dozen servings.
Variations:
You might enjoy any of them, keeping as always a short and sweet ingredient selection.
Play with all the delicious possibilities!
- Broccoli, spinach, kale, arugala, asparagus instead of the watercress and zucchini.
- potatoes, turnips, parsnips, cauliflower instead of the celery root.
- Cold Watercress Soup. Chill completely before serving.
Think you meant to write “Instructions” where it says “Ingredients” the second time.
Ha Getzy! Good catch, just corrected it! Have a great shabbos