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