Watercress-Cauliflower Soup
- Comments()
Martha Stewart Living, January 2007
- Prep Time 5 minutes
- Total Time 35 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, coarsely chopped (about 1 cup)
- 1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets
- 2 cups homemade or low-sodium store-bought chicken stock
- 2 1/2 teaspoons coarse salt
- Freshly ground pepper
- 1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish
Directions
- Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.
- Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
This is a really good recipe. I added only about 1 t. salt because I read the previous comment before making it. I think the amount called for would be too much.
This soup is absolutely delicious, healthy, and uber easy to make. It also seems like it's creamy when in fact there is no cream. It's wonderful!
This soup was way too SALTY! This is partially my fault because I should know better than to add the full amount of salt at the get-go. I used a vegetable stock that had less sodium than the low-sodium chicken stock, so I thought I was safe. It was such a shame because the soup was a gorgeous color and would have been delicious otherwise. I will definitely try this again with way less salt.