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Watercress-Cauliflower Soup –Recipe/Day #199 Recipe

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This recipe for Watercress-Cauliflower Soup –Recipe/Day #199 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
1 small onion, coarsely chopped (about 1 cup)
1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets
2 cups homemade or low-sodium store-bought chicken stock
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish
Directions:
Directions:
Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.

Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

 

 

 

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