A SOUP DAZZLER
With its vibrant colors and flavors, this shrimp-topped watercress soup is a dazzler.
Here’s an easy duo of recipes to try when you’re craving something a bit lighter. We love the pairing of this velvety, gorgeously green soup with the spice-roasted shrimp, but you could mix and match either of these recipes for countless dinner variations.
The shrimp would be great alongside rice or noodles, to top a salad, or to fill a sandwich or a taco. The soup would be wonderful served with a poached egg or croutons, or used as a “sauce” for a piece of roasted fish or chicken.
Creamy Watercress Soup with Spice Roasted Shrimp
INGREDIENTS
Serves 3to 4
For the shrimp:
3 tablespoons olive oil
Juice of ½ a lemon
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon chile powder or to taste Pinch turmeric powder
1 pound medium-large shrimp, peeled and deveined
Chopped herbs, such as parsley or chives, to garnish, optional
DIRECTIONS
Heat oven to 500 degrees. Line a sheet tray with parchment paper or foil.
In a bowl, mix the olive oil, lemon juice, garlic powder, salt, pepper, chile powder and turmeric to form a marinade. Add the shrimp and toss. Let shrimp marinate while the oven heats up. Roast shrimp on prepared sheet tray for 4to 5 minutes or until pink and just cooked through.
INGREDIENTS
For the soup:
1 large shallot chopped, about 2 tablespoons 2tablespoons butter or olive oil
1small Yukon gold potato, peeled and very thinly sliced
3cups chicken or vegetable stock or water 4ounces watercress, leaves and tender stems 4ounces frozen peas (¾ to 1cup)
¼ cup half-and-half or heavy cream Fresh lemon juice, to taste
DIRECTIONS
In a saute pan set over medium heat, saute the chopped shallot in butter until softened. Add the stock, thinly sliced potato and a big pinch of salt. Bring to a boil, then turn heat
down to a low simmer and cook for about 5 minutes, until the potato is cooked through and can be easily pierced with a fork.
Stir in the watercress and cook just until wilted, then add the frozen peas and simmer 2 to 3minutes more.
Transfer soup to a blender and puree until very smooth and frothy, holding the lid down with a clean dish towel, to prevent hot spatters. Return pureed soup to the pot and stir in halfand-half. Taste and season with salt and pepper and a squeeze of lemon juice. Keep warm until ready to serve.
To serve, divide soup among serving bowls. Drizzle with additional half-and-half (or cream), if desired, and top with the roasted shrimp. Garnish with chopped parsley or chives.