Chicken soup isn’t the only soup. A watercress soup with veggies and fruits make a great soup too. It’s delicate, sublime and nutritious. It transports me to the countryside surrounded by green and flowers, feeling the air and the flavor of spring.
2 bunches of watercress
3 pears, cored, peeled and cut into chunks
1 leek, chopped
4 tablespoons of butter
8 ounces heavy cream
32 fluid ounces vegetable stock
In a soup pot, at low heat melt the butter. Add the leek and cook until it begins to soften. Add the pear and cook covered for few minutes also until tender. Add the watercress, vegetable stock and continue cooking for about 10 minutes. Season with salt and pepper. Pour the cream and puree in the blender. Add salt and pepper to taste. Serve with a piece of country bread.