Watercress And Parsley Soup Recipe
This recipe for watercress and parsley soup comes as a boon for a special person like me and may also prove to be good for you. This watercress and parsley soup, when served as an appetizer will always bring cheer to your table. The key ingredient here is vegetable. I shall look forward to your comments on this recipe.
Ingredients
2 tablespoons unsalted butter or margarine
1 small yellow onion, coarsely chopped (1/2 cup)
1/4 cup all-purpose flour
2 1/4 cups Chicken Stock or low-sodium chicken broth
1 can (12 ounces) evaporated skim milk
2 1/2 cups flat-leaf parsley
2 cups watercress leaves
1/8 teaspoon ground nutmeg
1/8 teaspoon salt, or to taste
1/4 teaspoon black pepper
Directions
1 In a large heavy saucepan, melt the butter over moderately low heat. Add the onion, cover, and cook for 5 minutes or until softened. Add the flour and cook, stirring, for about 3 minutes or until smooth and straw colored. Gradually stir in the stock and milk and bring to a boil over moderate heat, whisking constantly.
2 Adjust the heat so that the mixture simmers gently, then add 2 cups of the parsley and the watercress, nutmeg, salt, and pepper. Cover and cook for 5 minutes.
3 Drain the mixture in a large sieve set over a bowl, reserving the liquid. Place the solids, 1 cup of the reserved liquid, and the remaining 1/2 cup parsley in a blender or food processor and whirl for 30 to 40 seconds or until pureed. Return the puree to the saucepan, add the remaining liquid, and reheat over moderate heat.
2 Adjust the heat so that the mixture simmers gently, then add 2 cups of the parsley and the watercress, nutmeg, salt, and pepper. Cover and cook for 5 minutes.
3 Drain the mixture in a large sieve set over a bowl, reserving the liquid. Place the solids, 1 cup of the reserved liquid, and the remaining 1/2 cup parsley in a blender or food processor and whirl for 30 to 40 seconds or until pureed. Return the puree to the saucepan, add the remaining liquid, and reheat over moderate heat.
