Watercress Soup (photo)

Watercress Soup

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  • Prep: 15 minutes
  • Cook: 40 minutes
  • Yield: Serves 6-8.

Watercress can often be found, when in season, in the herb section of the grocery store. The bunches should be thick-stemmed, and the leaves should have a strong, peppery bite to them. The delicate, thin-stemmed baby watercress that some markets carry is not appropriate for this soup.

Ingredients

  • 3 Tbsp unsalted butter
  • 2 cups white or yellow onion, chopped
  • Salt
  • 1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
  • 1 pound potatoes, peeled and cut into chunks
  • 6 cups water
  • 6 cups fresh watercress, about 1/2 pound, chopped, stems included
  • 1/2 teaspoon black pepper
  • About 6 Tbsp sour cream, stirred in, or for garnish

Method

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1 In a large pot, heat the butter until frothy, then cook the onions over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook. Add the wine or stock, potatoes and water and bring to a boil. Turn the heat down to low, cover the pot and simmer until the potatoes are soft, about 30 minutes.

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2 Add the watercress to the pot. Stir well and cook for 2 minutes. Turn off the heat and purée the soup with an immersion blender. If you don't have an immersion blender, pour the soup in batches into a blender and transfer the blended soup to a clean pot. Be careful when blending hot liquids to only fill the bowl a third of the way, and to hold down the blender's lid while you purée the soup.

3 Add salt to taste, then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon in the center of each person's bowl.