Watercress and Parsley Soup

Sometimes simplicity reigns supreme as is the case with this light, refreshing soup. Evaporated milk adds velvety texture without piling on the calories.

from Extraordinary Meals from Ordinary Ingredients

Quick look

  • prep 15 min    cook 15 min
  • serves 4

SECRET INGREDIENT: evaporated milk

Sometimes simplicity reigns supreme as is the case with this light, refreshing soup. Evaporated milk adds velvety texture without piling on the calories.

Ingredients

  • 2 tablespoons unsalted butter or margarine
  • 1 small yellow onion, coarsely chopped (about 1/2 cup)
  • 1/4 cup all-purpose flour
  • 2 1/4 cups low-sodium chicken or vegetable broth
  • 1 can (12 ounces) evaporated milk
  • 2 1/2 cups chopped fresh flat-leaf parsley, divided
  • 2 cups watercress leaves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

    How to make it  30 minutes


  • 1

    In a large, heavy saucepan, melt the butter or margarine over medium-low heat. Add the onion, cover, and cook until softened, about 5 minutes.


  • 2

    Add the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and milk and bring to a boil over medium heat, whisking constantly.


  • 3

    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 until the watercress is wilted, about 5 minutes.


  • 4

    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 of the parsley in a blender or food processor and whirl until pureed, 30 to 40 seconds.


  • 5

    Return the puree to the saucepan, add the remaining liquid, and reheat.

  • Your Comments

    • http://twitter.com/CalogeroMiraEng Calogero Mira

      Thanks for this watercress and parsley soup recipe.