Chilled Watercress Soup with Onion Cream

Ingredients for Chilled Watercress Soup with Onion Cream

• 3 matskedar olivolja

• 2 medium onions, thinly sliced

• 1 large leek (white and pale green parts only), thinly sliced

• 950ml vegetable broth

• 1 large bunch or 2 medium bunches watercress, thick stems removed (about 950ml )

• 240ml half cream

• 60ml crème fraîche

• 2 spring onions, thinly sliced, dark green part reserved for garnish

• 1 matsked färsk citronsaft

• 2 teaspoons grated lemon peel

• 1/4 teaspoons Worcestershire sauce

How to make Chilled Watercress Soup with Onion Cream

Heat oil in heavy large saucepan over medium heat. Add onions and sauté until soft, stirring often, about 10 minutes. Add leek and sauté 5 minutes. Add vegetable broth and bring to boil. Reduce heat to low, cover, and simmer 10 minutes. Allow broth to cool uncovered 15 minutes.

Place 3 cups watercress in blender. Pour half of warm broth mixture over watercress and blend until smooth.

Add half cream and blend until combined. Transfer soup to bowl. Puree remaining broth mixture in blender until smooth; stir into soup in bowl. If more watercress flavour is desired, puree 1/2 cup watercress with 2 cups soup in same blender. Repeat with more watercress, if desired. Season soup to taste with salt and pepper. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)

Whisk crème fraîche, white and pale green parts of spring onions, and all remaining ingredients in small bowl. (Can be made 1 day ahead. Cover and chill.)

Divide soup among 6 shallow bowls. Drizzle with spring onion cream; sprinkle with sliced dark spring onion tops.

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