Chilled Watercress Soup with Onion Cream

Chilled Watercress Soup with Onion Cream
Photo by Tina Rupp

Ingredients

  • 2 teaspoons grated lemon peel
  • 1 large bunch or 2 medium bunches watercress (about 4 cups)
  • 1 cup half and half
  • 1 tablespoon fresh lemon juice
  • 1 large leek
  • 3 tablespoons olive oil
  • ¼ teaspoon Worcestershire sauce
  • + 4 more ingredients
    • ¼ cup crème fraîche
    • 2 green onions
    • 4 cups vegetable broth
    • 2 medium onions

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. Place 3 cups water...

View full recipe at Epicurious

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