Cold cream of watercress & apple soup
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Cold cream of watercress & apple soup
  Apple    Soups    Appetizers    Vegetables    Creams  
Last updated 6/12/2012 1:02:56 AM. Recipe ID 26599. Report a problem with this recipe.
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      Title: Cold cream of watercress & apple soup
 Categories: Soups, Appetizers, Vegetables, Fruits
      Yield: 1 Servings
 
      2 ea Onions, sliced
      2 ea Celery ribs, thinly sliced
      2 tb Olive oil
      4 sm Potatoes, diced
      6 c  Vegetable broth
    1/4 ea Apple, peeled & thinly
           -- sliced
      2 c  Watercress
      2 c  Soymilk
      1 lg Apple
 
  Saute onions & celery in oil in a stockpot over a low heat for 5
  minutes. Add potatoes & broth.  Cover, bring to a boil, reduce heat &
  simmer for about 15 minutes, or until the vegetables are soft.  Add
  apple slices & cook for 3 or 4 minutes.  Add watercress & cook until
  the watercress wilts, about 1 more minute.  Remove from heat.
  
  Puree the cooked soup in a food processor or blender.  Chill
  thoroughly Then stir in the soymilk.  Chill for another 30 minutes,
  at least. Just before serving, grate the apple & add to the soup.
  Garnish with watercress sprigs.
  
  "Vegetarian Gourmet" Fall, 1995
 




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Recipe ID 26599 (Apr 03, 2005)

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