Watercress and Pear Soup

1. 1

   Melt the butter in a large saucepan over medium-low heat.

2. 2

   Add the onion and cover.

3. 3

   Cook, stirring occasionally, about 10 minutes, or until tender.

4. 4

   Meanwhile, trim the watercress and pluck off the leaves.

5. 5

   Add the watercress stems to the pot with the pears and stock.

6. 6

   Bring to a boil over high heat.

7. 7

   Cover and simmer gently for 15 minutes, or until the pears are tender.

8. 8

   Season with salt and pepper.

9. 9

   Reserving a few watercress leaves for garnish, puree the soup and watercress leaves in a blender.

10. 10

    Add the cream and lemon juice, and adjust the seasoning.

11. 11

    Serve hot, garnished with watercress leaves.

12. 12

    Variation:

13. 13

    Spinach Soup: Substitute spinach leaves for the watercress and omit the pears.

14. 14

    Substitute 3/4 cup canned coconut milk for the cream.

15. 15

    Serve warm.

16. 16

    Chilled soup: Let cool and chill in the refrigerator.

17. 17

    To serve; pour the soup into chilled bowls, top with crushed ice, and drizzle with a little olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.