Recipes

Chilled Watercress & Cucumber Soup

Servings
4 servings

Ingredients

  • 2 bunches watercress, thick stems removed and coarsely chopped
  • 1 large European cucumber, peeled and coarsely chopped
  • 1 scallion, chopped
  • 1 very ripe Comice or Anjou pear, peeled, cored, and chopped
  • 1 quart organic low-salt chicken (or vegetable) broth
  • 2 Tbs. snipped fresh dill
  • 2 Tbs. Meyer lemon juice
  • 1 heaping tsp. microplaned Meyer lemon zest
  • 1 tsp. sea salt (more to taste)
  • 1/8 tsp. ground white pepper
  • Snipped fresh chives or edible flowers for garnish, optional

Preparation

  1. Combine all ingredients in a large bowl, and stir to combine. Purée in countertop blender in batches, or use immersion blender right in the bowl. Refrigerate at least two hours. Serve garnished with snipped chives, or float a few edible flowers, such as nasturtiums, on top.

Nutrition Information

  • Calories 50
  • Carbohydrate Content 10 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 4 g
  • Saturated Fat Content 0 g
  • Sodium Content 660 mg
  • Sugar Content 5 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g