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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Watercress is a strong, peppery green, but when cooked, it mellows and becomes almost floral. Here, it's combined with creamy mascarpone to deepen the flavor and onions and garlic so it remains savory. This is nice served just with a tomato salad or simple sandwich. Ingredients:
2t butter |
1 small red or sweet onion, chopped(or sub 2 shallots) |
2 cloves garlic, minced |
4 cups vegetable stock |
1/2 cup mascarpone cheese(can sub softened cream cheese, but it will change the flavor a bit) |
juice from 1/2 lemon |
1 cup fresh baby spinach(no need to chop |
about 2 cups fresh watercress leaves(also no need to chop) |
1/4 cup half and half |
1t cayenne(or to taste or sub hot sauce) |
1 carrot, grated |
goat cheese crumbles |
sea or kosher salt and fresh ground pepper |
Directions:
1. In medium/large saucepan, melt butter and saute garlic and onions until onions are translucent, about 7 minutes.
2. Add stock, mascarpone and lemon juice and continue to cook until cheese has melted through, about 5 minutes.
3. Add spinach and watercress and cook just until barely wilting, about 1 minute.
4. Remove from heat and add half and half and salt, pepper, and cayenne.
5. In food processor or large blender, blend until pureed.
6. Chill in refrigerator at least 2 hours.
7. Serve with grated carrots and goat cheese as garnish.
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