Watercress Soup with Crème Fraiche and Pine Nuts

Cropped_dory_foto

by Inspired Eating

about 1 year ago

It's easy to make your own creme fraiche. For the best results, start with the freshest cream possible. You can also add baby spinach when you add the watercress, for a milder flavor.

Serves 4 to 6

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 pound yellow or red potatoes, peeled and chopped
  • 4 cups high-quality vegetable broth
  • 4 cups coarsely chopped watercress leaves and slender stems
  • 1/4 cup chopped basil leaves
  • 1/4 cup homemade creme fraiche (see below)
  • 4 tablespoons toasted pine nuts
  1. Heat oil in a large saucepan over medium heat and cook onion for 3 to 5 minutes, until softened. Add potatoes and broth, bring to a boil, reduce heat and simmer, covered, for 10 minutes. 1 tablespoon olive oil 1 small yellow onion, chopped 1 pound yellow or red potatoes, peeled and chopped 4 cups high-quality vegetable broth 4 cups coarsely chopped watercress leaves and slender stems 1/4 cup chopped basil leaves 1/4 cup homemade creme fraiche 4 tablespoons toasted pine nuts Heat oil in a large saucepan over medium heat and cook onion for 3 to 5 minutes, until softened. Add potatoes and broth, bring to a boil, reduce heat and simmer, covered, for 10 minutes. Add watercress and basil, and cook for 5 minutes longer. Puree soup in batches (use care when pureeing hot liquids) until very smooth and creamy. Return to saucepan and stir in crème fraiche. Season to taste with salt and pepper. To serve, divide between four individual serving bowls. Sprinkle with pine nuts, and serve immediately.
  2. Add watercress and basil, and cook for 5 minutes longer. Puree soup in batches (use care when pureeing hot liquids) until very smooth and creamy. Return to saucepan and stir in crème fraiche. Season to taste with salt and pepper.
  3. To serve, divide between four individual serving bowls. Sprinkle with pine nuts, and serve immediately.
  4. To make crème fraiche: whisk together 1 cup heavy cream with 1 1/2 tablespoons buttermilk in a medium glass bowl. Place a plate on top of the bowl, setting it slightly ajar to allow air circulation. Let stand in a warm area for 12 to 24 hours, or until thickened and creamy. To store, transfer to a glass jar or container, cover and refrigerate for up to 7 days.
Edamam

Nutrition Info:

PER SERVING:

  • 241 calories
  • 16g total fat
  • 3g saturated fat
  • 7mg cholesterol
  • 963mg sodium
  • 27g carbohydrate (4g dietary fiber, 4g sugar)
  • 6g protein

SPECIAL DIETS:

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