Cold Watercress Soup Recipe
Posted on 27th of May, 2011 by Lévana
Cold soups would always be a thrill if only they were made with full-bodied and full-flavored veggies, as they are here. No stock or broth whatsoever! Bouillon cubes? Let’s not even go there!
There are several variations you might enjoy on this theme, keeping as always a short and sweet ingredient selection: Broccoli, spinach, kale, asparagus instead of the watercress and zucchini; potatoes, turnips, parsnips, cauliflower instead of the celery root. Play with all the possibilities!
The immersion blender is a wonderfully nifty tool, inexpensive and portable (it will fit in a drawer), that allows you to blend your soup directly and in one shot right in your pot. No transferring, no mess. Just make sure there are no bones in the soup, or you will break your blade.
1/3 cup olive oil
4 large leeks, sliced
1 large celery knob, diced
2 large zucchini, cut in large chunks
2 teaspoons turmeric
2 quarts (8 cups) water
2 cups dry white wine
Salt to taste
4 bunches watercress, stems and leaves
Good pinch nutmeg
4 cups cold milk or non-dairy milk
Pepper to taste
Heat the oil in a wide heavy pot. Add the leeks and sauté until translucent. Add the celery, zucchini, turmeric, water, wine and salt, and bring to a boil. Reduce the heat to medium and cook, covered, 30 minutes. Stir in the watercress and cook only a few seconds, until wilted. Turn off the flame. The remaining ingredients and cream the soup with an immersion blender. Adjust the texture and seasonings. Chill the soup.