Cauliflower and Watercress Soup
4 servings
50 minutes
Cauliflower and watercress soup is a refined dish of Spanish cuisine that combines the tenderness of cauliflower with the freshness of cress. This light, velvety soup has a soft creamy aroma that unfolds thanks to chicken broth and onion. Cress adds a spicy, slightly mustardy note to the soup, balancing its flavor. The dish is perfect for a light lunch or dinner, especially on cool days. It is easy to prepare but impresses with its depth of flavor. Such soups are said to have been popular in Spanish homes where simple yet elegant recipes were valued. It is served with crispy bread or toasted nuts for added texture.
1
Melt the butter in a saucepan over medium heat. Add 1 cup of finely chopped onion and sauté until translucent for 5 minutes.
- Butter: 2 tablespoons
- Onion: 1 head
2
Then add the chopped cauliflower florets, broth, 2 cups of water, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer until tender for 15 minutes.
- Cauliflower: 800 g
- Chicken broth: 2 glasss
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Remove from heat and stir in the watercress.
- Watercress: 350 g
4
Blend the soup in portions until it becomes pureed. Then pour it back into the pot.
5
Pour the soup into bowls and sprinkle with freshly ground black pepper.
- Freshly ground black pepper: to taste
