For extra flavor, serve this velvety soup with shredded Parmesan cheese. Watercress is a powerhouse of nutrients.
Ingredients
- 1¾ tbsp oil
- 1 onion, finely chopped
- 6 oz (175 g) watercress
- 3 ripe pears, peeled, cored, and roughly chopped
- 1.4 quarts (1.3 liters) chicken stock
- salt and freshly ground black pepper
- 3½ fl oz (100 ml) half-fat creme fraiche
- 1 tbsp fresh lemon juice
- Parmesan cheese, grated, to serve
- olive oil, to drizzle
For a gluten-free option
- use gluten-free stock
How to Make It
- Melt the oil in a large saucepan over medium-low heat. Add the onion and cover. Cook, stirring occasionally, about 10 minutes, or until tender.
- Meanwhile, trim the watercress and pluck off the leaves. Add the watercress stems to the pot with the pears and stock. Bring to a boil over high heat.
- Cover and simmer gently for 15 minutes, or until the pears are tender. Season with salt and pepper. Reserving a few watercress leaves for garnish, purée the soup and watercress leaves in a blender. Add the crème fraîche and lemon juice, and adjust the seasoning.
- Serve hot, garnished with Parmesan shavings and drizzled with a little olive oil.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 277 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 5 g 25% |
Trans Fat 0.0 g |
carbohydrates 16 g 12% |
Dietary Fiber 4 g 11% |
Sugars 15 g 17% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |