Chilled Celery, Watercress And Fennel Soup
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)1 cup
White Wine (dry)Directions:
1
Melt butter in large pot over medium heat
2
Add celery, onion, fennel, garlic and ginger
3
Cover pot
4
Cook until vegetables are almost tender, stirring occasionally, about 20 minutes
5
Add broth and wine
6
Bring to boil
7
Cover and simmer until vegetables are tender, about 10 minutes
8
Remove from heat and mix in watercress
9
Let stand 5 minutes
10
Working in batches, puree soup in blender until smooth
11
Transfer to large bowl
12
Season to taste with salt and pepper
13
Cover and refrigerate until cold, at least 4 hours
14
(Can be prepared 1 day ahead
15
Cover and keep refrigerated
16
) Ladle soup into bowls
17
Top with dollop of yogurt, if desired
18
Melt butter in large pot over medium heat
19
Add celery, onion, fennel, garlic and ginger
20
Cover pot
21
Cook until vegetables are almost tender, stirring occasionally, about 20 minutes
22
Add broth and wine
23
Bring to boil
24
Cover and simmer until vegetables are tender, about 10 minutes
25
Remove from heat and mix in watercress
26
Let stand 5 minutes
27
Working in batches, puree soup in blender until smooth
28
Transfer to large bowl
29
Season to taste with salt and pepper
30
Cover and refrigerate until cold, at least 4 hours
31
(Can be prepared 1 day ahead
32
Cover and keep refrigerated
33
) Ladle soup into bowls
34
Top with dollop of yogurt, if desired