Watercress and Pear Salad
![Watercress and Pear Salad](https://ca-times.brightspotcdn.com/dims4/default/fb27384/2147483647/strip/true/crop/1183x739+0+25/resize/1200x750!/quality/75/?url=https%3A%2F%2Fcalifornia-times-brightspot.s3.amazonaws.com%2F5e%2Fe9%2Fb2038f1d4bfe872775f074feacf4%2Flatimesrecipes.jpg)
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.
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