Name: Parsley-Watercress Soup
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 4 scallions, chopped; 2 tablespoons fresh chives, chopped; Salt and pepper, to taste; 2 bunches (~24 stems) Italian flat-leaf parsley, washed, dried, and chopped (including stems); 2 bunches watercress (~8 to 10 ounces), washed, dried, and chopped (including stems); 4 cups vegetable or chicken stock; Garnish: additional fresh chives, 1/4 cup minced

Parsley-Watercress Soup

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Warm, filling, and only 30-minutes to prepare, this Parsley-Watercress Soup has a sophisticated, herby flavor and a charmingly bright green appearance.

Author: Norann Oleson
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 8
Category: Soups

Ingredients

2 tablespoons olive oil
4 scallions, chopped
2 tablespoons fresh chives, chopped
Salt and pepper, to taste
2 bunches (~24 stems) Italian flat-leaf parsley, washed, dried, and chopped (including stems)
2 bunches watercress (~8 to 10 ounces), washed, dried, and chopped (including stems)
4 cups vegetable or chicken stock
Garnish: additional fresh chives, 1/4 cup minced

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Instructions

Heat olive oil in medium-sized pot over low heat.
Add scallions, chopped chives (save the minced chives for garnish), salt, and pepper—cook for 5 minutes, stirring.
Add chopped parsley and watercress, stirring and cooking for 2 additional minutes.
Increase heat to high, add broth, and bring to a boil.
Reduce heat to low, cover, and cook 10 minutes.
Cool for 5 minutes.
Puree cooled soup in a food processor.
Return soup to pot and season further to taste—warm soup to desired temperature.
Serve with chopped chives garnish.

Find it online: https://foodgardening.mequoda.com/recipe/parsley-watercress-soup/