Vegan From Healthy Cooking, Williams-Sonoma Kitchen Library
You may substitute 1 cup thinly sliced green onion tops in place of the watercress. The soup is delicious hot or chilled.
Serves 4
1 Tbs. Vegetable oil 6 large carrots, peeled and cut into 1-inch pieces 1 yellow onion, thinly sliced 1/2 cup thinly sliced celery 3 fresh parsley sprigs 1 tsp. Chopped fresh thyme or 1/4 tsp. Dried thyme 4 cups vegetable or chicken stock 1 slice good-quality white sandwich bread, torn into pieces 1-1/2 cups chopped watercress leaves salt and freshly ground pepper
In a large saucepan over medium-low heat, warm the oil. When hot, add the carrots, onion, celery, parsley and thyme and cook, stirring occasionally, until the vegetables have softened slightly and the onion has wilted, about 5 minutes. Add 1/4 cup of the stock; cover and cook for 5 minutes more, stirring once at the halfway point. Add the remaining 3 3/4 cups stock and the bread and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the carrots are very tender when pierced with the tip of a sharp knife, 20-25 minutes.
Working in batches, ladle the soup into a blender or into a food processor fitted with the metal blade and puree until smooth. Alternatively, pass the soup through a food mill. If serving the soup hot, return it to the pan and stir in the watercress. Season to taste with salt and pepper. Reheat over low heat without boiling, then ladle into warmed bowls and serve at once.
If serving the soup cold, transfer it to a bowl or other container, stir in the watercress and season to taste with salt and pepper. Cover and refrigerate, stirring it every hour or so, until thoroughly chilled, 4-6 hours. When ready to serve, taste and adjust the seasonings, then ladle into chilled bowls and serve at once. - Updated: January 16, 2007
