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Watercress Soup with Strawberry Salsa

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1 hr total
10 mins prep

Recipe Filed Under
Vegetable, Fruit, Easy, Healthy, Sauce & Condiment, Soup

Provided By: Jennifer Iserloh

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Ingredients

Serves:

SOUP:

1 tablespoon olive oil

2 large shallots, peeled, chopped

1/2 teaspoon salt

1 large bunch watercress (about 10 ounces)

1 (32-ounce) container, reduced sodium chicken stock

1 small Haas avocados, chopped

1/2 teaspoon freshly ground black pepper

SALSA:

5 large strawberries, stemmed, chopped

1 teaspoon olive oil

1 tablespoon balsamic vinegar

Directions

Warm the oil over medium-high heat. Add the shallots and salt, cook 2 to 3 minutes until they begin to soften but do not brown. Add the watercress and chicken stock. Remove from the heat and add the avocado and pepper. With an immersion blender, puree until smooth or transfer to a blender and mix on high speed until smooth. Cover and chill at least one hour.

In a medium bowl, mix the strawberries, balsamic, and olive oil. Stir until well combined. Transfer the soup to small glasses or bowls and top with strawberry salsa. Serve immediately.