I never get tired of soup. The variations and possibilities are endless, limited only by what’s in season, what's in your pantry, and your own imagination. Soup can start a meal, or be the meal. My favorite meals consist of a bowl of soup, a plate of salad, and a nice hunk of sourdough bread. I never tire of the ever changing combinations found with this type of meal.
The “Watercress-White Bean Soup with Toasted Pine Nuts”, (page 177), can be puréed, or not, like the recipe notes suggest. I opted to purée, which I agreed, yielded a more elegant presentation. The flavors are subtle, yet elementally satisfying, comprised from a few simple ingredients: shallots, watercress, white beans, and broth, with a small amount of soy milk to give it extra body. The toasted pine nuts are used as garnish, but add a nice little crunch to the first few bites. Leaving the oil completely out is easy in this recipe, and I’m quite sure nobody will miss it.
Note: This soup can end up quite thin, and it is important to simmer uncovered so it will thicken up. Otherwise, you can blend 2-4 tablespoons of flour with a cup of water, and stir into the bubbling soup to help thicken it up.
Keeping it “McDougall Friendly” checklist:
- Use water instead of oil when sautéing the shallots and watercress.