Classic steak house flavors – horseradish, watercress and blue cheese are combined in this puree soup. The spicy, intense flavor of the watercress goes well with the rich beef flavor, so we use the beef broth as the base of this soup. Vegetable broth is also great if you want to make a vegetarian version of the soup.
Cooking time: 40 minutes
Servings: 4
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 4 heads of garlic, finely chopped
- 4 cups light-salted beef or vegetable stock
3 tablespoons flour
- 1 / 8 teaspoon salt
- 8 cups chopped watercress, no hard pieces, plus 1/2 cup to garnish each serving
- 2 tablespoons fresh horseradish, chopped (see note)
- Freshly ground pepper to taste
- 2 slices of bread without crusts (crumble)
- 2 tablespoons blue cheese (shredded)
Preparation:
1. Heat 1 tablespoon of olive oil in a cauldron over medium heat. Add onion, garlic, cook, stirring occasionally, until vegetables are soft and golden, about 3-5 minutes. In the meantime, combine 1 cup of broth and flour in a small bowl, toss until no lumps remain. Set this mixture aside for a while. Add the remaining 3 cups of broth to the cauldron and bring everything to a boil. Reduce heat and stir while simmering soup until onion is very soft, about 5 minutes.
2. Add the watercress to the cauldron and cook, stirring frequently, until tender, about 5 minutes. Add the broth and flour mixture, remember to stir the soup constantly. Bring everything to a boil again, cook until the soup thickens, about 1-3 minutes.
3. Puree the mixture with a blender (be careful when handling hot liquids). Pour the soup into the cauldron again, add different types of freshly ground pepper.
4. Heat the remaining spoonful of olive oil in a skillet, add the bread crumbs and cook, stirring constantly, until golden brown, about 3-5 minutes.
5. Pour the soup into 4 serving bowls. Top with bread crumbs, watercress leaves, and blue cheese, if desired.
Tips and Notes:
Look for fresh horseradish roots in good large supermarkets. Peel it before chopping it.
Nutritional value:
Per serving: 223 kcal; 11 gr. fat; 16 mg cholesterol; 23gr. carbohydrates; 0 gr. sugar, 8 gr. squirrel; 2 gr. fiber; 716 mg sodium; 482 mg of potassium.
Vitamin C (57% DV), Vitamin A (46% DV)