Sunday, November 2, 2008

Cream of Watercress and Cauliflower Soup

Watercress is packed with antioxidants and rich in Vitamins A, C, and E, along with calcium, magnesium and iron. It can be foraged in marshy areas and along stream beds, or found in most markets and specialty stores. This bright green soup is simple and nourishing.

-2 bunches of watercress

-2 red potatoes sliced thin

-1 onion

-1 TBL butter or oil

-1/2 head of caulifower chopped

-3 cups Vegetable broth or water

-1 cup whole milk, or soy/rice/ almond(plain unsweetened)

-salt and pepper to taste

-few grates of nutmeg-optional: top with Creme fraiche and sprigs of watercress

Bring large pot of water to boil. Wash watercress and disregard the stems, leaving out 10-12 sprigs for garnish. Blanch watercress in boiling water for about 1 minute. Drain the water and rinse watercress in cool water, ring out with hands. In large soup pot melt butter, suttee onion and water cress for 2-3 minutes. Add potato, cauliflower and spices and continue cooking for another 2-3 minutes. Add vegetable broth or water and let simmer 30 minutes. Pure'e soup in blender or food processor until smooth. Bring back to a low boil and add milk. Serve topped with creme fraiche and sprigs of watercress.

Serves 4

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