Chef Ming’s Creamless Watercress Soup With Honey-Apple Salsa

INGREDIENTS
  • 2 large onions, cut into ½-inch dice
  • 8 cloves garlic, sliced
  • 1 quart low sodium chicken stock
  • 2 pounds watercress, 1 inch cut on stems, separated from leaves
  • 1 stick (1/4 pound butter) cut into 1/2 inch pieces
  • 1 favorite local apple, peeled, 1/4 inch dice
  • 1 teaspoon local honey
  • Juice of one lime
  • Grapeseed oil to cook
  • Kosher salt and freshly ground black pepper to taste
DIRECTIONS
  1. Sauté onions and garlic in grapeseed oil until fragrant, about 4 minutes. Add chicken stock and season really well with kosher salt and freshly ground black pepper to taste.
  2. Bring to a boil. Once liquid is boiling, add watercress stems and allow to soften, 3-4 minutes. Then add leaves and cook for 2-3 minutes.
  3. Puree soup in a blender in batches, adding butter slowly with blender running. Season with kosher salt and freshly ground black pepper and check for flavor.
  4. Meanwhile, mix apples, honey and juice of lime, and season with kosher salt and freshly ground black pepper to taste.
  5. Warm soup bowls in hot water. Plate hot soup with scattered salsa, enjoy.
Thoughts?

We’d love to hear your thoughts, ideas and comments on this recipe.


Verified by MonsterInsights