Author Notes
Chicken soup isn't the only soup. Veggies and fruits make a great soup too. It's delicate, sublime and nutritious. It transports me to the countryside surrounded by green and flowers, feeling the air and the flavor of spring. —Lola Lobato
Ingredients
-
2 bunches
watercress
-
3
pears, cored, peeled and cut into chunks
-
1
leek, chopped
-
4 tablespoons
butter
-
8 ounces
heavy cream
-
4 cups
vegetable stock
Directions
-
In a soup pot, at low heat melt the butter.
-
Add the leek and cook until it begins to soften.
-
Add the pear and cook covered for few minutes also until tender.
-
Add the watercress, vegetable stock and continue cooking for about 10 minutes.
-
Season with salt and pepper.
-
Pour the cream and puree in the blender.
-
Add additional salt and pepper to taste and serve with a piece of country bread if desired.
See what other Food52ers are saying.