Chilled Watercress Soup with Onion Cream
A refreshing chilled soup that combines the peppery bite of watercress with creamy leeks and onions, finished with a sophisticated onion cream garnish. Perfect for warm summer days or as an elegant first course.
Ingredients
- •3 tablespoons olive oil
- •2 medium onions
- •1 large leek
- •4 cups vegetable broth
- •4 cups watercress
- •1 cup half and half
- •¼ cup crème fraîche
- •2 whole green onions
- •1 tablespoon fresh lemon juice
- •2 teaspoons grated lemon peel
- •¼ teaspoon Worcestershire sauce
Cooking Instructions
- 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.
40 min
- 2.
Place 3 cups watercress in blender. Pour half of warm broth mixture over watercress and blend until smooth.
5 min
- 3.
Add half and half and blend until combined. 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. (Can be made 1 day ahead. Keep refrigerated.)
240 min
- 4.
Whisk crème fraîche, white and pale green parts of green onions, and all remaining ingredients in small bowl. (Can be made 1 day ahead. Cover and chill.)
5 min
- 5.
Divide soup among 6 shallow bowls. Drizzle with green onion cream; sprinkle with sliced dark green onion tops.
5 min