Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 bunch watercress, stems removed
- 4 cups fresh spinach leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the broth, watercress, spinach, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Remove from heat and let cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Heat over low heat until warmed through.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over low heat.
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 200
- Fat: 16g
- Carbohydrates: 10g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Instead of watercress, use arugula or kale.
- Instead of spinach, use Swiss chard or collard greens.
- Instead of heavy cream, use coconut milk or almond milk.
Variations:
- Add a diced potato to the soup for a thicker consistency.
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or a dollop of sour cream.
Tips and tricks:
- Be sure to remove the stems from the watercress before adding to the soup.
- Use a blender or immersion blender to puree the soup until smooth.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat over low heat on the stove until warmed through.
Presentation ideas:
Serve in bowls with a drizzle of olive oil and a sprinkle of black pepper.
Garnishes:
- Croutons
- Sour cream
- Chopped fresh herbs
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F (74°C).
- Refrigerate leftovers promptly.
Food history:
- Watercress has been used for its medicinal properties for centuries, and was a popular ingredient in ancient Greek and Roman cuisine.
- Spinach is believed to have originated in Persia, and was introduced to Europe in the 12th century.
Flavor profiles:
- This soup is creamy and savory, with a slightly bitter and peppery flavor from the watercress.
Serving suggestions:
- Serve as a starter for a dinner party.
- Enjoy as a light lunch with a side salad.
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