Cold Cream Of Watercress & Apple Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 each: Onions, sliced
2 each: Celery ribs, thinly sliced
2 tbsp: Olive oil,
4 small: Potatoes, diced
6 cup: Vegetable broth,
1/4 each: Apple, peeled & thinly, sliced
2 cup: Watercress,
2 cup: Soymilk,
1 large: Apple,
Directions:
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.
"Vegetarian Gourmet" Fall, 1995
Source from luhu.jp
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.
"Vegetarian Gourmet" Fall, 1995
Source from luhu.jp