Watercress and Pear Salad
It’s easy to make a thick, creamy soup by adding lots of cream or starting with a roux. But it’s just as easy to give a soup more body by pureeing part of it and returning it to the saucepan.
In this soup, everything but the crab simmers for a short time, then half the soup heads for the blender. Once back in the pan, the soup and added crab are reheated for a few minutes.
With this technique, you’ll satisfy anyone who can’t have dairy products. And, you’ll have a thicker, richer soup without the added fat or calories of cream.
Round out the soup with a watercress salad.
Combine the Sherry and balsamic vinegars, mustard, garlic and salt and pepper to taste in a small bowl. Whisk in the olive and canola oils. Toss the watercress and pear in a large bowl. Toss with the vinaigrette.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
