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Recipes

Chilled Watercress Soup with Onion Cream

By Tina MillerPhotography by Tina Rupp
Image may contain Bowl Food Dish Meal Soup Bowl Soup and Plant

Recipe information

  • Yield

    6 Servings

Ingredients

Soup

3

tablespoons olive oil

2

medium onions, thinly sliced

1

large leek (white and pale green parts only), thinly sliced

4

cups vegetable broth

1

large bunch or 2 medium bunches watercress, thick stems removed (about 4 cups)

1

cup half and half

Green Onion Cream

1

/4 tablespoons crème fraîche

2

green onions, thinly sliced, dark green part reserved for garnish

1

tablespoon fresh lemon juice

2

teaspoons grated lemon peel

1

/4 teaspoon Worcestershire sauce

Need to make a substitution?

Preparation

  1. For soup:

    Step 1

    Heat oil in heavy large saucepan over medium heat. Add onions and sauté until soft, stirring often, about 10 minutes. Add leek and sauté 5 minutes. Add vegetable broth and bring to boil. Reduce heat to low, cover, and simmer 10 minutes. Allow broth to cool uncovered 15 minutes.

    Step 2

    Place 3 cups watercress in blender. Pour half of warm broth mixture over watercress and blend until smooth. Add half and half and blend until combined.

    Step 3

    Transfer soup to bowl. Puree remaining broth mixture in blender until smooth; stir into soup in bowl. If more watercress flavor is desired, puree 1/2 cup watercress with 2 cups soup in same blender. Repeat with more watercress, if desired. Season soup to taste with salt and pepper. Cover and chill until cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

  2. For green onion cream:

    Step 4

    Whisk crème fraîche, white and pale green parts of green onions, and all remaining ingredients in small bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.

    Step 5

    Divide soup among 6 shallow bowls. Drizzle with green onion cream; sprinkle with sliced dark green onion tops.

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