Here’s a simple, indescribably delicious watercress soup recipe.
Watercress has been grown and eaten in Ireland since prehistoric times. Its mild peppery flavor makes it a popular salad green and garnish.
1 large onion, diced
1/2 cup diced leek
1/2 cup diced celery
2 tablespoons butter
2 medium potatoes, peeled and diced
1-quart chicken or vegetable stock
1/2-cup heavy cream
6 ounces watercress, well washed
1/2 cup of whipped heavy cream for garnish
8 sprigs of watercress for garnish
In a 2-quart heavy-bottomed saucepan, over medium-high heat, sweat the onion, leek, and celery in butter, until soft.
Add potato and chicken or vegetable stock. Simmer gently, uncovered, 25 minutes.
Add cream and watercress and simmer, 2 minutes. In a food processor fitted with a steel blade, puree until smooth.
Season to taste.
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