Cream of Watercress Soup

 Posted by on February 25, 2015 at 10:11 pm  *SPRING, SOUPS, soups, VEGETARIAN  Add comments
Feb 252015
 

 

I am thinking about spring more often at the end of February. I am thinking about fresh spring recipes. The Cream of Watercress Soup is one of them.

Watercress is widely used for cooking in Europe, USA, Middle East and Central Asia. Nowadays its popularity in the world is increasing even further. This is understandable – watercress is a storehouse of nutrients: it is stuffed with vitamins A and C, iron, calcium, folic acid; it contains large amounts of iodine, antioxidants and so on.

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Due to a large content of vitamin C, few centuries ago British military physician John Woodall recommended watercress as a salutary remedy for scurvy. In the Talmud, this miracle herb was referred to as hemostatics (when mixed with vinegar).

As for the cooking, this spring plant has a nice peppery and slightly tangy taste. Its small bright leaves are very juicy. Watercress adds a very pleasant savor to dishes. Many cooks like to prepare green soups with it.

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I would like to share probably the simplest watercress soup recipe. This pure and delicious creamy liquid turns out very elegant with an amazing green color and speckles of young grass, reminding of the upcoming spring.

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Cream of Watercress Soup

 

6-8 servings

Ingredients

  • 10-12 oz watercress
  • 1 lb potatoes, peeled, cubed
  • ½ lb yellow onions, chopped
  • ¼ tsp ground nutmeg
  • Salt
  • Black pepper
  • ¼ – 1/3 cup heavy cream
  • 1 tbsp butter
  • 1-2 tbsp olive oil
  • 2 ½ quarts broth (vegetable or chicken)
  • Creme fraiche, sour cream or yogurt to serve

 

 

Preparation

In a soup pot heat the olive oil and butter; add the onions, and sauté, stirring, over medium heat for 7 minutes. The onions begin to change color and become translucent.

Add the potatoes, salt, black pepper and nutmeg. Stir. Add the broth, bring to a boil on high heat, and simmer for 10-15 minutes.

Discard thick and stiff stems in the watercress. Chop coarsely.

Add the watercress. Bring to a boil and simmer for 5-7 minutes.

Stir in the cream.

Remove from the heat and cool it slightly. Puree the soup, using an immersion or stand blender (work in batches if using a stand blender). Taste and adjust salt and pepper if needed.

Serve with a spoonful of cream fraiche, sour cream or yogurt, if desired.

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Cook with pleasure!

 

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