Watercress-Cauliflower Soup

Mild cauliflower and peppery watercress blend perfectly in this simple, seasonal soup.

Watercress-Cauliflower Soup
Watercress-Cauliflower Soup

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 tbs. unsalted butter
  • 1 onion, coarsely chopped (about 1 cup)
  • 1 small head cauliflower (about 1 3/4 lbs.), cut into 1-in. florets
  • 2 cups low-sodium chicken stock, store-bought
  • 2 cups water
  • Coarse salt and freshly ground pepper
  • 1 bunch watercress, thick stems removed, plus small sprigs for garnish

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Melt butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, water, 2 1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a boil. Cover and reduce heat. Simmer, stirring once, until cauliflower is very tender when pierced with tip of sharp knife, about 15 minutes. Remove from heat, and stir in watercress.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Working in batches, purée soup in blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, ladle soup into bowls, and garnish each with a sprig of watercress and a sprinkling of pepper. Serves 4. [/step-item][/step-list-wrapper]

From MARTHA STEWART’S DINNER AT HOME, COPYRIGHT © 2009 BY MARTHA STEWART LIVING OMNIMEDIA INC. PUBLISHED AT $35 BY CLARKSON POTTER/PUBLISHERS, 1745 BROADWAY, NEW YORK, NEW YORK 10019

Originally Published in Reader's Digest

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