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Watercress and Pear Soup

Updated February 23, 2016
(1 Votes)

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For extra flavor, serve this velvety soup with shredded Parmesan cheese

The soup can cooled, covered, and refrigerated up to one day.

The soup, without the cream, can be frozen up to 3 months. Add the cream after reheating.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time15 min

Cooking Time - Text15

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionFamily Get-together, Formal Dinner Party

Recipe Coursehot appetizer

Dietary Considerationhot appetizer

Equipmentblender

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecreamy, fruity, herby, light

Type of Dishhot soup

Ingredients

  • 2 tbsp butter
  • 1 onion, finely chopped
  • 6 oz (175g) watercress
  • 3 ripe pears, peeled, cored, and roughly chopped
  • 1 qt (liter) chicken stock
  • Salt and freshly ground black pepper
  • ¾ cup heavy cream
  • 1 tbsp fresh lemon juice
  • Olive oil, to drizzle

Instructions

Melt the butter in a large saucepan over medium-low heat. Add the onion and cover. Cook, stirring occasionally, about 10 minutes, or until tender.

Meanwhile, trim the watercress and pluck off the leaves. Add the watercress stems to the pot with the pears and stock. Bring to a boil over high heat.

Cover and simmer gently for 15 minutes, or until the pears are tender. Season with salt and pepper. Reserving a few watercress leaves for garnish, purèe the soup and watercress leaves in a blender. Add the cream and lemon juice, and adjust the seasoning.

Serve hot, garnished with watercress leaves.

Variation:

Spinach Soup: Substitute spinach leaves for the watercress and omit the pears. Substitute ¾ cup canned coconut milk for the cream. Serve warm.

Chilled soup: Let cool and chill in the refrigerator. To serve; pour the soup into chilled bowls, top with crushed ice, and drizzle with a little olive oil.

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