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Cold: Cold Cream of Watercress & Apple Soup

Source of Recipe

Vegetarian Gourmet, Fall 1995


List of Ingredients

2 onions, sliced
2 celery ribs, thinly sliced
2 tablespoons olive oil
4 small potatoes, diced
6 cups vegetable broth
1/4 apple peeled, thinly sliced
2 cups watercress
2 cups soymilk
1 large apple


Recipe

Saute onions & celery in oil in a stockpot over a low heat for 5 minutes. Add potatoes & broth. Cover, bring to a boil, reduce heat & simmer for about 15 minutes, or until the vegetables are soft. Add apple slices & cook for 3 or 4 minutes. Add watercress & cook until the watercress wilts, about 1 more minute. Remove from heat. Puree the cooked soup in a food processor or blender. Chill thoroughly Then stir in the soymilk. Chill for another 30 minutes, at least. Just before serving, grate the apple & add to the soup. Garnish with watercress sprigs.