Puree of Watercress Soup

Name: Puree of Watercress Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters celery ribs, chopped (about; 1 leave Garnishes: sour cream or crème fraîche, parsley, watercress; 59 milliliters chopped fresh parsley; 237 milliliters milk, plus more for thinning soup; 2 Tbsps olive oil; 1 teaspoons freshly ground pepper; 680 grams small russet potatoes (about , peeled and chopped; 2 teaspoons sea salt; 1 large sweet onion (such as Vidalia or Walla Walla), chopped; 2 Tbsps unsalted butter; 946 milliliters low-sodium chicken or vegetable broth, plus more for thinning soup; 946 milliliters torn watercress, rinsed and drained

Puree of Watercress Soup might be just the soup you are searching for. One serving contains 224 calories, 5g of protein, and 10g of fat. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 55 minutes. Autumn will be even more special with this recipe. If you have celery, milk, parsley, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Melt butter and oil in a large saucepan over medium heat.

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Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add onion; reduce heat to medium-low, and saut, stirring occasionally, 10 minutes or until onion is tender.

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Onion

Add potato and celery, and cook, stirring occasionally, 5 minutes.

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Celery

Potato

Add broth and next 3 ingredients; bring to a low boil over medium-high. Reduce heat; simmer 25 to 30 minutes or until potato is tender.

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Potato

Broth

Remove from heat; stir in watercress and parsley.

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Watercress

Parsley

Let cool slightly.

Pour soup in 2 batches into bowl of a food processor or blender, and puree until very smooth. (Or puree soup directly in pot with an immersion blender.)

Ingredients you will need

Soup