Chilled Watercress, Spring Nettle, And Sorrel Soup

Name: Chilled Watercress, Spring Nettle, And Sorrel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 1 spring onion, sliced and washed; 2 young leeks, sliced and washed; 2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped); 1 tablespoon kosher salt; 4 cups vegetable stock or water; 3/4 pound watercress (3 to 4 bunches); 1/4 pound spring nettles, blanched if stinging variety; 1 bunch sorrel leaves (1 to 2 ounces); Creme fraiche, extra virgin olive oil, and leek or green garlic tops for garnish

Servings: persons

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
3/4 pound watercress (3 to 4 bunches)
1/4 pound spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 2 ounces)
Creme fraiche, extra virgin olive oil, and leek or green garlic tops for garnish

1
In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
2
Transfer the soup to chilled bowls and garnish with a spoonful of creme fraiche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter, 1 spring onion, sliced and washed, 2 young leeks, sliced and washed, and more.

Yes, Chilled Watercress, Spring Nettle, And Sorrel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!