Creamy Spinach and Watercress Soup
Soups • Chechen
Description
Despite the significant presence of spinach, the star of this soup is still the watercress. It adds a subtle peppery bitterness, while the spinach serves to increase the green volume and to give the soup a vibrant green color—because, unlike watercress, it does not turn into a brown algae when heated.
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Thyme 1 piece
- Bay leaf 1 piece
- Champignons 0 oz
- Tomatoes 5 oz
- Cress salad 5 oz
- Vegetable Oil 5 fl oz
- Spinach 5 oz
- Carrot 5 oz
- Chicken Broth 0 qt
- Spanish onions 1 head
- Celery stalk 2 pieces
Step-by-Step Guide
Step 1
Chop the celery, onion, and carrot into large pieces. Melt some butter in a saucepan, adding a splash of vegetable oil to prevent it from burning, and sauté the vegetables in it. For a vegetarian version, you can use only vegetable oil.
Step 2
Add the chopped mushrooms to the contents of the saucepan and sauté them until a distinct mushroom aroma develops, being careful not to overcook them. Then add the chopped tomatoes and simmer for another couple of minutes.
Step 3
Pour in the broth, add a sprig of thyme and a bay leaf, bring to a boil, and simmer for another five to seven minutes over low heat. Remove the thyme sprig and bay leaf with a slotted spoon.
Step 4
In a separate skillet, melt the butter (or heat the vegetable oil) and sauté the spinach and watercress. Add the greens to the vegetables, then transfer everything to a blender. Serve with sour cream or soy mayonnaise.
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