Cold soups would always be a thrill if only they were made with full-bodied and full-flavored veggies, as they are in this cold watercress soup. No stock or broth whatsoever! Bouillon cubes? Let’s not even go there!
There are several variations on this cold watercress soup 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 delicious 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. Add the remaining ingredients and cream the soup with an immersion blender. Adjust the texture and seasonings. Chill the soup.