Cold Cream Of Watercress Apple Soup
Ingredients| 2 each onions, sliced 2 each celery ribs, thinly sliced 2 tbsp olive oil 4 small potatoes, diced 6 cup vegetable broth 1/4 each apple, peeled & thinly - sliced 2 cup watercress 2 cup soymilk 1 large apple |
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Saute onions & celery in oil in a stockpot over a low heat for 5
minutes. Add potatoes & broth. Cover, bring to a boil, reduce heat &
simmer for about 15 minutes, or until the vegetables are soft. Add
apple slices & cook for 3 or 4 minutes. Add watercress & cook until
the watercress wilts, about 1 more minute. Remove from heat.
Puree the cooked soup in a food processor or blender. Chill
thoroughly Then stir in the soymilk. Chill for another 30 minutes,
at least. Just before serving, grate the apple & add to the soup.
Garnish with watercress sprigs.
"Vegetarian Gourmet" Fall, 1995
Servings:
1
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