CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP
Provided by Steven Satterfield
Categories Soup/Stew Leafy Green Low Fat Vegetarian Kid-Friendly Lunch Healthy Watercress Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 12 servings
Number Of Ingredients 11
Steps:
- 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.
- Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.
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supriya Magar
[email protected]This soup is the worst thing I've ever eaten.
ULISSE Lucsonne
[email protected]I'm giving this soup one star because I can't give it zero stars.
Rasa dainyte
[email protected]This soup is a waste of time and money.
Delowar Hossain
[email protected]I would not recommend this soup to anyone.
Jitu Hajara
[email protected]This soup is way too expensive for what you get.
Essa Hussain
[email protected]I followed the recipe exactly and my soup turned out lumpy. I'm not sure what I did wrong.
Thabo Bhengu
[email protected]I found this soup to be bland and unflavorful.
Tanue Aforgang
[email protected]This soup is a bit too bitter for my taste.
Mou Mou
[email protected]I've made this soup several times now and it's always a winner. It's a great way to get your daily dose of greens.
Sheri Ducsay
[email protected]This is the best soup I've ever had!
PUKHTOON CREW
[email protected]I'm not sure why this recipe is called 'chilled'. I served it warm and it was delicious!
Delmy Bonilla
[email protected]This soup is so easy to make, and it's a great way to use up all the fresh herbs in your garden.
Najim ahmed
[email protected]I made this soup for a dinner party last night and it was a hit! Everyone loved the unique flavor and the beautiful green color.
Desty Naisha
[email protected]This soup is the perfect way to celebrate spring! The watercress, nettles, and sorrel are all at their peak right now, and they come together to create a soup that is both refreshing and satisfying.
Renier Botha
[email protected]I was a bit hesitant to try this soup because I'm not a huge fan of nettles, but I'm so glad I did! The nettles were cooked perfectly and didn't have any bitterness at all. The soup was creamy and flavorful, and the watercress and sorrel added a nice
Centra Williams
[email protected]This chilled watercress, spring nettle, and sorrel soup was an absolute delight! The flavors were so fresh and vibrant, and the texture was perfectly smooth and creamy. I especially loved the subtle bitterness of the nettles, which added a lovely dep