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Cream of Watercress

 

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Cream of Watercress
 

 

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Recipe

Cream of Watercress

Cold soups would always be a thrill if only they were made with full-bodied and full-flavored veggies, as they are here. No stock or broth whatsoever! Bouillon cubes? Let’s not even go there! There are several variations you might enjoy on this theme, keeping as always a short and sweet ingredient selection: Broccoli, spinach, kale, asparagus instead of the watercress and zucchini; potatoes, turnips, parsnips, cauliflower instead of the celery root. Play with all the possibilities!

Times

  • Prep Time : 15 min
  • Cook Time : 30 min
  • Ready Time : 45 min

Servings

4

Ingredients

  • 1/3 cup olive oil
  • 4 large leeks, sliced
  • 1 large celery knob, diced
  • 2 large zucchini, cut into large chunks
  • 2 teaspoons turmeric
  • 2 quarts (8 cups) water
  • 2 cups dry white wine
  • salt to taste
  • 4 bunches watercress, stems and leaves
  • good pinch nutmeg
  • 4 cups cold milk (regular or non dairy)
  • pepper to taste

Directions

Heat the oil in a wide heavy pot. Add the leeks and sauté until translucent. Add the celery, zucchini, turmeric, water, wine and salt, and bring to a boil. Reduce the heat to medium and cook, covered, 30 minutes. Stir in the watercress and cook only a few seconds, until wilted. Turn off the flame. The remaining ingredients and cream the soup with an immersion blender. Adjust the texture and seasonings. Chill the soup.

Tip: The immersion blender is a wonderfully nifty tool, inexpensive and portable (it will fit in a drawer), that allows you to blend your soup directly and in one shot right in your pot. No transferring, no mess. Just make sure there are no bones in the soup, or you will break your blade.

About Levana Kirschenbaum

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Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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