Spinach-watercress salad with candied walnuts
Indulge in a flavorful spinach and watercress salad topped with crunchy candied walnuts. This refreshing dish is bursting with vibrant colors and delicious textures.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small pinch of saffron threads (about 10), crumbled
- 450g zucchini, coarsely chopped
- 3 cups chicken stock
- 230g watercress, chopped
- 1 tablespoon heavy cream
- Salt and freshly ground pepper
Instructions:
- Heat olive oil in a large saucepan. Stir in chopped onion and saffron threads, and cook over medium heat until the onion softens, stirring occasionally, which should take about 7 minutes. Introduce zucchini and chicken stock, and bring it to a simmer. Let it cook over gentle heat until the zucchini becomes tender, approximately 10 minutes. Fold in the watercress and continue cooking for an additional 5 minutes.
- With a slotted spoon, move the onion, zucchini, and watercress to a blender. Combine with cream and 1/2 cup of the stock, then blend until a smooth consistency is achieved. Transfer the puree back to the saucepan, season with salt and pepper. Reheat the soup gently and serve into bowls.
Summary:
- Calories: 1517 kcal
- Fat: 101 g
- Protein: 32 g
- Carbs: 136 g
- Potassium: 1380 mg
- Magnesium: 222 mg