Kelly Rossiter
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I love the sharp peppery flavour of watercress. It's another one of those vegetables that just tastes like spring to me. In two weeks I'm having a little tea party for some good friends so they can drink the Lipton tea I brought back with me from Kenya and show them my trip photos. I'm going to make some little watercress sandwiches and some of the tea infused scones I posted on earlier. I'll get out my best china cups and saucers and we'll feel terribly English.
But for now, I'm making watercress soup. It would be best if you could make this the day before you serve it, then it will get really cold. It's very light and would make a beautiful soup course on a warm day. You could always place the serving bowls into a bowl of crushed ice to serve it as is traditionally done with Vichyssoise and keep it really cold.
This is a really simple soup to make and only takes about 15 minutes. If you like, you could garnish it with some sour cream or yogurt, or maybe a bit of very soft goat cheese, in addition to the sprigs of watercress.
Watercress Soup
1 tbsp unsalted butter
1 cup chopped white onion
1 tbsp chopped garlic
4 cups vegetable stock
1/4 heavy cream
1 cup spinach leaves, washed and chopped
2 bunches watercress, leaves and tender stems only, washed and chopped, reserve a few sprigs for garnish
salt and cayenne pepper
- Melt butter in a large pot over medium heat. Add the onion and garlic and sweat until completely softened, about 10 minutes.
- Add the vegetable stock and turn up the heat to medium-high, and bring to a boil. Add the spinach and watercress and cook just until wilted, about 1 minute. Transfer the soup in batches to a blender and puree until smooth. Season with salt and cayenne pepper to taste. Refrigerate until completely chilled. Ladle into bowls and garnish with watercress sprigs.
Adapted from Simply Elegant Soup by George Morrone.
Related Posts:
Soup of the Week: Creamy Spinach Soup
Soup of the Week: Strawberry
Soup of the Week: Wild Leek
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