I realized I haven't done a cooking post for a while, so I thought I would honor the quite warm weather we are having in Portland (in the mid 80s) this Mother's Day weekend with a soup that can be served either hot or well chilled.
Overall the recipe only takes about 20-30 minutes and serves 4 as a main dish (total recipe yield is a little more than 5 cups).
Ingredients:
- 1 onion, chopped (I used sweet onion)
- 2 bunches of watercress that have been chopped
- 2 1/2 cups of vegetable stock or chicken stock
- 1/2 teaspoon ground ginger
- 1 orange – you will want to grate all of the rind, and also then squeeze all the juice
- 2/3 cup of cream
- 2 tablespoons cornstarch
- Salt and Pepper
Directions:
- Saute the onion in olive oil in a large saucepan on medium heat until it is soft and transparant.
- Now add the watercress and cover the pan. Wait about 5 minutes for the watercress to soften.
- Remove the pan from heat and add 2 1/2 cups of vegetable stock that have been pre-mixed with 3 tablespoons flour and 1/2 teaspoon ground ginger, as well as the juice and grated rind of one orange.
- Simmer the pan for about 10 minutes. Then remove and and let cool enough to pour the entire mixture into a blender or food processor and puree.
- Return the puree into the pan, and add the 2/3 cup of cream that has been premixed with the cornstarch. Bring the mixture to a boil on low heat. You can salt and pepper to taste.
- Now you can serve hot… or place in a container and chill in the fridge.
- When serving, you can add a swirl of cream or yogurt (about a tablespoon), and add an orange wedge, or croutons. Or, what I did… which is add a tablespoon of some crispy crumbled bacon.
[…] are one thing I do use these greens for that I do not use spinach or arugula. I have also made watercress and orange soup before, and look forward to making this watercress cauliflower soup from Martha Stewart with my […]