Fresh Approach Cooking

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Are you indecisive?

Sometimes you want a simple, chic salad.

Sometimes you want a soul-satisfying soup.

Sometimes you want both.

And really...there is an argument for one and an equally good argument for the other...

So you opt for the salad because the weather is warm, but then half way through you realize you just can’t finish it all. (Eyes are bigger-than-your-stomach syndrome, perhaps?)

So being the waste-no-want-not kid you are, you box it up and put it in the fridge. (Without sog-inducing dressing of course.)

Later, as the sun sets, there is a chill in the air and you think...”Gee, I could really go for some soup, I sure wish I had some.”

And maybe for a second (just a second, since we all know it’s unbecoming) you pout. Lower lip trembling, in a pah-teh-tic voice, you say aloud, to no one in particular, “I want soup.”

But right then, a thought comes to you! A lightbulb over the head kinda moment.

That salad? It can be transformed! It is really just soup ingredients waiting to be heated and pureed.

It is dinner indeed!

Your wish is granted.

Soup will be on the table in less than 10 minutes.

You, my friend, are a genius.

Peppery salad, rich and a healthy, hearty soup. One recipe. Two meals.

Oh yeah.

So try this as a salad, or as a soup, either which way, I am sure you will enjoy...

1 large bunch watercress
2 medium yukon gold potatoes, cut into wedges
6 large radishes, cut into wedges
4 large spring onions, quartered (through the root)
Olive oil
1 T. fresh oregano, minced
6 cups chicken stock
2 tsp. sour cream (optional)
Salt and pepper to taste
Chives for garnish

In a large pot, boil the potatoes in the chicken stock until just tender.

Meanwhile, heat some of the oil in a saute pan and saute the radishes. Set aside when just browned. Add the onions and do the same.

When the potatoes are done, remove with a slotted spoon and saute in the pan with the oregano.

Reserve the chicken stock.

Toss the salad together and dress with a light vinaigrette.

To make the salad into a soup, add all the sautéed ingredients and the watercress into the chicken stock and simmer for 3 minutes.

Puree with an immersion blender or in a regular blender. The first time I made this I left it sorta chunky, (See picture the the right) the second time, I pureed it smooth. (As you can see in the top photo.)

They were both nice.

If you want to make it richer, add a dollop of sour cream, (or creme fraiche) and stir it all together to combine.

Season to taste and serve with chive garnish.

Serves two to four.

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Labels: Gluten Free, Salad, Soup, Vegan, Vegetarian