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
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Ingredients
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2 bunches
watercress
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3
pears, cored, peeled and cut into chunks
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1
leek, chopped
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4 tablespoons
butter
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8 ounces
heavy cream
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4 cups
vegetable stock
Directions
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In a soup pot, at low heat melt the butter.
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Add the leek and cook until it begins to soften.
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Add the pear and cook covered for few minutes also until tender.
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Add the watercress, vegetable stock and continue cooking for about 10 minutes.
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Season with salt and pepper.
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Pour the cream and puree in the blender.
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Add additional salt and pepper to taste and serve with a piece of country bread if desired.
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