Pear and Watercress Soup
Nutrition
Calories: 140 kcalCarbohydrates: 27 gProtein: 4 gFat: 3.5 gSodium: 260 mgFiber: 5 g
Ingredients
- 4 teaspoons Olive oil divided
- 3 each pears cored and diced
- 1 medium white potato diced
- 1 tablespoon Grated fresh ginger
- 4 cups low-sodium vegetable broth
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 3 1/2-inch-thick slices Nature’s Place® Organic multigrain bread
- 2 bunches watercress
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons Red wine vinegar
- 1 ½ tablespoons Fresh lemon juice
- 1 cup almond milk unflavored, unsweetened
Instructions
- 1. Heat 2 teaspoons oil in a large saucepan over medium heat. Add pears, potato, and ginger; cook 2 minutes. Pour in broth, then stir in salt and pepper. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
- 2. While broth simmers, preheat oven to 350 degrees. Brush one side of each bread slice with remaining 2 teaspoons oil, then cut into 1-inch pieces. Bake oil-side-up for 6 to 8 minutes or until toasted.
- 3. Set aside 8 watercress sprigs for garnish. Roughly chop remaining cress and add to the broth pan with tarragon and vinegar. Cook for 5 minutes, stir in lemon juice, then purée in a blender or food processor, in batches if necessary, until smooth. (Alternately, use an immersion blender.) Return soup to pan, stir in almond milk, and heat 2 minutes.
- 4. To serve, ladle into 8 bowls. Garnish each with toasted bread cubes and a watercress sprig.
- Source: Hannaford fresh Magazine, January - February 2012