Watercress and Pear Soup
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.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionFamily Get-together, Formal Dinner Party
Recipe Coursehot appetizer
Five Ingredients or LessYes
Taste and Texturecreamy, fruity, herby, light
Type of Dishhot soup
- 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
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.
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.
2008 Dorling Kindersley