Pour the soup over the whipped cream at the table so guests can watch it foam to the surface (resembling the froth on a cappuccino coffee). This vibrant peppery soup is an impressive kickoff to a spring dinner party!
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 12 servings
Ingredients
Soup:
Cappuccino Cream:
Method
Soup: In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook garlic, leeks and salt, stirring often, until soft, 5 to 7 minutes. Stir in potato, broth and 3 cups water; bring to boil. Reduce heat, partially cover and simmer until potato is fork-tender, 10 to 15 minutes. Add 11 cups of the watercress and the parsley; cook just until wilted, 1 minute.
Working in batches, purée soup in blender until smooth. (Make-ahead: Submerge pan in ice water to cool. Transfer to airtight container and refrigerate overnight.)
Cappuccino Cream: Beat together cream, ginger, honey and salt (if using) until soft peaks form. Finely chop remaining watercress; gently fold in.
To finish: In same pan, reheat soup over medium heat (do not boil), stirring often. Dollop spoonfuls of Cappuccino Cream in bottom of wide mugs or soup bowls. Ladle hot soup over top.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 433 mg
- Sugars 3 g
- Protein 3 g
- Calories 123
- Total fat 9 g
- Potassium 250 mg
- Cholesterol 31 mg
- Saturated fat 6 g
- Total carbohydrate 9 g
%RDI
- Iron 6
- Folate 9
- Calcium 8
- Vitamin A 30
- Vitamin C 35
