Cold Cream of Watercress and Apple Soup

[Guest guest]

Cold Cream of Watercress and Apple Soup

 

2 onions, sliced

2 celery ribs, thinly sliced

2 tbsps. olive oil

 

4 small potatoes, diced

6 cups vegetable broth

1/4 apple, peeled,

thinly sliced

2 cups watercress

2 cups soymilk

1 large apple

 

Saute onions and celery in oil in a stockpot over a low heat for 5 minutes.

Add potatoes and broth. Cover, bring to a boil, reduce heat and simmer for about

15 minutes, or until the vegetables are soft. Add apple slices and cook for 3 or

4 minutes. Add watercress and 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 and add to the soup. Garnish with

watercress sprigs. Yields 4 servings.