Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 36

Starters & Soups35

4–6 SERVINGS

1 Tbsp olive oil

⅔ cup (60 g) sliced green onions, white and pale green parts,

plus more for garnish

2 cloves garlic, chopped

1 tsp peeled and grated fresh ginger

5 cups (1.25 l) low-sodium chicken or vegetable broth 1 russet potato (about ½ lb/

250 g), peeled and cut into 1-inch (2.5-cm) chunks

4 cups (4 oz/120 g) watercress, tough stems removed

3 cups (345 g) English peas, shelled

⅓ cup (80 g) crème fraîche, plus more for garnish

Kosher salt and freshly ground black pepper

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Emerald green and bursting with the bright flavors of peas, watercress, and green onions, this spring soup delivers more than enough of one’s daily vitamins and minerals, especially vitamin K. The russet potato gives this soup silky smooth texture without the saturated fat and calories of cream, plus it adds vitamin C.

In a large, heavy saucepan over medium-high heat, heat the olive oil.

Add the green onions, garlic, and ginger and sauté until the green onions are tender, about 1 minute. Add the broth and potato and bring to a simmer. Reduce the heat to medium, cover, and cook until the potato is very tender, about 12 minutes.

Stir in the watercress and peas, re-cover, and continue to cook until the peas are tender, about 4 minutes. Remove from the heat and let cool slightly.

Using an immersion blender, purée the soup. (Alternatively, transfer the soup in batches to a stand blender and process until smooth.) Return the soup to medium heat and whisk in the crème fraîche. Reheat just until the soup reaches a simmer. Season with salt and pepper. Ladle the soup into bowls, garnish with crème fraîche and green onions, and serve.

English Pea & Watercress Soup