Cold cream of watercress & apple soup

1 Servings

Ingredients

Quantity Ingredient
2 eaches Onions, sliced
2 eaches Celery ribs, thinly sliced
2 tablespoons Olive oil
4 smalls Potatoes, diced
6 cups Vegetable broth
¼ each Apple, peeled & thinly sliced
2 cups Watercress
2 cups Soymilk
1 large Apple

Directions

Saute onions & celery in oil in a stockpot over a low heat for 5 minutes. Add potatoes & broth. Cover, bring to a boil, reduce heat & simmer for about 15 minutes, or until the vegetables are soft. Add apple slices & cook for 3 or 4 minutes. Add watercress & cook until the watercress wilts, about 1 more minute. Remove from heat.

Puree the cooked soup in a food processor or blender. Chill thoroughly Then stir in the soymilk. Chill for another 30 minutes, at least. Just before serving, grate the apple & add to the soup.

Garnish with watercress sprigs. "Vegetarian Gourmet" Fall, 1995

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