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Ingredients
4 cups of Imagine Vegetable Broth
2 medium onions thinly sliced
1 large leek, white part only sliced thinly
4 cups of watercress leaves with stems removed
2 green onions thinly sliced, reserve some of the green part for garnishes
1 tbsp. of fresh lemon juice
2 splashes of Worcestershire sauce
Directions
- Heat oil in a heavy large saucepan over a medium high heat. Add onions and sauté for 10 mins until translucent, add leeks and sauté for a further 5 mins, add broth and bring to a boil. Reduce to low heat and cover and simmer for 10 minutes, remove cover and cool for a further 10 minutes.
- Place 4 cups of watercress in a blender, pour in 1/2 cup of the prepared broth and blend until smooth and transfer to a bowl, puree remaining broth mixture and stir into water cress mixture, stir in half and half, cover and chill for about 4 hours.
- In a small bowls mix together crème fraiche, white and green part of onion and all remaining ingredients until all is combined.
- Divide the soup between the bowls and top with onion cream, garnish with remaining sliced green onion and serve.
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