Wolf's Watercress Soup

Wolf's Watercress Soup

Bruce "Werewolf" McLaren 1

"Here's a refreshing soup that combines three spring treats - asparagus, kale, and watercress."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

0 servings
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Directions

  • Prep

  • Cook

  • Ready In

  1. In a pot, add the water and the bullion cubes. Boil until bullion is completely dissolved.
  2. In a large saucepan, saute green onion in butter 3 to 4 minutes or until soft. Stir in flour to form a smooth paste. Cook for 2 min. Gradually stir in broth and bring to a boil. Add asparagus, kale, and watercress; cover and simmer 5-7 minutes or until vegetables are tender. Allow to cool.
  3. Use a hand mixer to blend until smooth. Add the heavy whipping cream, and sour cream and continue to blend until smooth. Heat on low until cooked through (do not boil). Season with the salt, and white pepper. Serve with a spoon full of sour cream.

Reviews

0

Other stories that may interest you