Watercress soup is one of my absolute favorite soups. Like, EVER!
It is extremely simple to make, and does not take a lot of time (the only limiting step is boiling the potatoes, and you can play with that by dicing them really small!), and even though the greens are cooked, they somehow retain their freshness and pungent flavor.
I love this soup, and make it regularly throughout the cold season (which, lucky for me, lasts forever here in the North East).
Try it and let me know what you think!
INGREDIENTS (for 2 people):
- 4 cups chicken broth (can use vegetable broth for vegetarian option)
- 1 large potato (Yukon gold or Idaho are good for soups), peeled and diced
- 2 bunches of watercress, stemmed. Keep a few whole leaves for decoration.
- 1 medium onion, diced
- 2 tbsp butter (or a good splash of olive oil for vegan option)
- salt, pepper to taste
- optional: a splash of heavy cream or a dollop of sour cream
- in a medium pot, melt the butter and saute the onion for 2-3 minutes over medium-high heat (until translucent, not browned)
- add the potatoes, broth, bring to a boil and simmer over medium heat for 20-25 minutes, or until the potatoes are cooked through
- add the watercress and cook for 1-2 minutes
- using an immersion blender, puree the soup until very smooth
- serve piping hot, with a splash of cream