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Monday, October 6, 2014

No-Cream Watercress Soup

The Ingredients (for 4 to 6 servings):

  • 225 g (or 8 oz) of watercress (I use the stems only, after making a salad with the leafy ends)
  • 1.9  l (or 8 cups) of chicken broth
  • 105 g (or 4 tablespoons) of miso
  • 60 ml (or 1 tablespoon) of Asian fish sauce
  • 2 eggs

The Method:

  1. Wash the watercress and chop it roughly.
  2. Place the chopped watercress in a pot with the chicken broth and bring them to boiling point over high heat.
  3. Turn the heat down so that the broth is barely simmering, and simmer for 30 minutes.
  4. Remove the pot from the heat and add 1 cup of cold water to the cooked watercress.
  5. Puree the watercress in broth using a blender or food processor (I prefer to use a hand-held blender).
  6. Place the pot on low heat and allow it to reach a simmer.
  7. Meanwhile, place the miso, eggs, and fish sauce in a small bowl or similar vessel and mix them together with a fork until they are thoroughly blended.
  8. Add a few tablespoons of water and mix again, until the mixture is of a pouring consistency.
  9. When the broth is simmering and the miso mixture is ready, take the broth off the heat and blend in the miso mixture (I find the hand-held blender ideal for this step).
  10. Keep the soup warm until ready to serve.

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