WATERCRESS SOUP
Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.
Provided by coconutty
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
- Make sure the leeks are in small dice that will cook up quickly.
- Place butter, leeks and chicken broth in a saucepan.
- Bring to a boil, lower heat and simmer 4-5 minutes.
- Add zucchini, cook several minutes more, until zucchini is just tender.
- Add salt and pepper, stir.
- Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
- Remove from heat and purée in a blender.
- Correct seasoning.
- Just before serving, stir in optional cream OR optional virgin coconut oil.
- Serve hot, warm or cold.
- NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
- NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
- NOTE 3: See my description for making this soup Weight Watcher friendly.
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joann maxey
[email protected]This is the best watercress soup I've ever had. It's so flavorful and creamy. I'll definitely be making this again and again.
Radical Cent
[email protected]This soup is amazing! I love the creamy texture and the unique flavor of the watercress. I'll definitely be making this again.
Nkongho Felix
[email protected]I made this soup for lunch today and it was perfect. It's light and flavorful, and it's the perfect way to warm up on a cold day. I'll definitely be making this again.
Jacky kageha
[email protected]This soup is delicious! I love the combination of watercress, onion, and garlic. It's so flavorful and refreshing. I'll definitely be making this again.
Nana Quame
[email protected]I've made this soup several times now and it's always a hit. It's so creamy and flavorful, and the watercress gives it a really nice depth of flavor. I highly recommend this recipe.
AT9 ECLiPSE
[email protected]This is my new favorite soup recipe. It's so easy to make and it's always a crowd-pleaser. I love the way the watercress brightens up the flavor of the soup.
Boadi Kofi
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the creamy texture and the unique flavor of the watercress. I'll definitely be making this again.
Krishnohajong Krish
[email protected]This soup was really easy to make and it turned out great. I used fresh watercress from my garden and it really made a difference. The soup was so flavorful and refreshing.
Sohail Baloch
[email protected]I'm not a huge fan of watercress, but this soup was surprisingly delicious. The flavors of the watercress, onion, and garlic really came together nicely. I'll definitely be making this again.
Ani Ferdinand
[email protected]This watercress soup is amazing! It's so creamy and flavorful, and the watercress gives it a really unique and refreshing taste. I'll definitely be making this again.