Watercress and Spinach Soup with Cheesy Thyme Crisps
Yields: 4 to 6 servings
1 (16-ounce) bag chopped frozen spinach
8 ounces fresh watercress
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium yellow onions, peeled and diced small (2 cups)
1¼ teaspoon kosher salt, divided, plus more to taste
3 large garlic cloves, peeled and chopped roughly (1 tablespoon)
4 cups low sodium vegetable stock
8 medium fresh mint leaves
¼ teaspoon freshly ground black pepper, plus more to taste
1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)
3 tablespoons cold unsalted butter
Crème fraîche, for serving
Fill a small pot halfway with water and bring to a boil.
Add the spinach and cook until spinach is thawed, approximately 2 minutes. Add the watercress and continue to cook an additional 2 minutes. Drain into a strainer over the sink, and cool quickly with cold running water. Continue to drain in strainer and squeeze out as much of the water from the spinach and watercress as possible.
Add the olive oil to a large saucepan over medium-low heat. Add the onion and ¼ teaspoon of salt to the saucepan and cook over medium-low heat for 6 to 7 minutes, stirring occasionally, until the onions are soft and beginning to color.
Add the garlic, stir, and cook until fragrant, 1 minute.
Add the chicken stock to the saucepan, raise the heat to high and bring to a simmer.
Remove from heat. Add the spinach, watercress and mint to the blender. Pour the chicken stock mixture into the blender as well. Blend until smooth.
Add the remaining 1 teaspoon salt, pepper, lemon juice, and butter; continue to blend until fully incorporated.
Season to taste with salt and pepper.
Serve in individual bowls with a dollop of crème fraîche and a few cheesy thyme crisp. (recipe below)
Cheesy Thyme Crisp
1 cup grated Parmigiano-Reggiano, grated on a microplane
1/2 cup grated Gruyere, grated on a microplane
1/2 tablespoon white whole wheat flour, sifted
3/4 teaspoon finely chopped fresh thyme
1/8 teaspoon freshly ground black pepper
Adjust an oven rack to the middle position, then preheat the oven to 350ºF.
Toss to combine in a large bowl, the cheeses, flour, thyme and pepper.
Place 6 1-tablespoon mounds of the cheesy mixture, evenly spaced apart, on a parchment lined sheet tray. Pat the mounds of mixture, using your fingers, into 3½ to 4-inch rounds.
Bake for 8 minutes until crisps are light brown in color. Remove from the oven and allow cheesy crisps to cool on the sheet tray for 5 minutes. Using a metal spatula, transfer crisps to a cookie rack and let cool completely.
Using a cool sheet pan, repeat the process until all crisps are cooked off.
Photo: Ronald Tsang
P.S. This recipe was recently featured in an issue of Clean Eating Magazine and my new online cooking course with Clean Eating Magazine, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” will be starting on April 3! It’s gonna be so. much. fun! Check out the course trailer/preview to see for yourself!