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
Scale
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
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.
