Cauliflower soup with watercress
4 servings
35 minutes
Cauliflower soup with watercress is a delicate and airy dish of European cuisine that captivates with its subtle flavor and lightness. Cauliflower gives the soup a velvety texture, while watercress adds a fresh, spicy note. This soup is especially popular in cold seasons as it warms and satisfies while remaining light and dietetic. Onions sautéed in butter add depth to the flavor, and chicken broth makes the dish rich and aromatic. Serving with a sprig of watercress and freshly ground pepper highlights the elegance and simplicity of the recipe. This soup is perfect for both a cozy family dinner and an exquisite lunch.
1
Melt the butter in a medium saucepan over medium heat. Add the onion; sauté, stirring until the onion is soft and translucent, about 5 minutes. Add the cauliflower, broth, salt, 1/4 teaspoon pepper, and 2 cups of water. Bring to a boil. Cover and reduce heat. Simmer for about 15 minutes until the cauliflower is very tender, stirring once. Remove from heat and stir in the watercress.
- Butter: 2 tablespoons
- Onion: 1 head
- Cauliflower: 1 head
- Chicken broth: 2 glasss
- Coarse salt: 2.5 teaspoons
- Ground black pepper: to taste
- Watercress: 1 bunch
2
Puree the soup in a blender in small batches, filling the blender no more than halfway each time. Return the soup to the pot; cover with a lid to keep warm. For serving, ladle into 4 bowls. Garnish each bowl with a sprig of watercress and season with pepper.
- Ground black pepper: to taste
- Watercress: 1 bunch