Ingredients with Measurements:
- 1 bunch of watercress, roughly chopped
- 4 stalks of celery, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the celery and continue to sauté for 5 minutes.
4. Add the watercress and sauté for another 2 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and let simmer for 20 minutes.
7. Remove from heat and let cool slightly.
8. Using a blender or immersion blender, blend the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Season with salt and pepper to taste.
11. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half and half or milk.
- Butter can be substituted with olive oil or vegetable oil.
Variations:
- Add a potato to the soup for a thicker consistency.
- Add a pinch of cayenne pepper for a spicy kick.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and tricks:
- Use fresh watercress and celery for the best flavor.
- Be sure to blend the soup until smooth for a creamy texture.
- Adjust the amount of salt and pepper to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stove or in the microwave until warmed through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprig of fresh watercress on top.
Garnishes:
- Sour cream
- Croutons
- Fresh herbs
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Roasted chicken
Suggested side dishes:
- Garlic bread
- Steamed vegetables
- Baked potato
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Watercress has been used for its medicinal properties for centuries, dating back to ancient Greece and Rome. Celery was first cultivated in the Mediterranean and was used for medicinal purposes before becoming a popular food.
Flavor profiles:
This soup has a creamy and slightly sweet flavor with a hint of bitterness from the watercress.
Serving suggestions:
Serve the soup as a starter for a dinner party or as a light lunch.
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