Watercress soup is a classic French dish that has been around for centuries. This recipe can be made creamy with the addition of vegetable broth and milk, or vegetarian by substituting water for the milk. Either way, it’s sure to please! It makes a great light lunch or dinner because it stays fresh in the refrigerator for up to 3 days.
prep: 20 mins, cook: 20 mins, total: 40 mins, Servings: 6, Yield: 6 servings
½ cup watercress leaves for garnish
¼ teaspoon salt
1 potato – peeled and cubed
2 tablespoons vegetable oil
1 ½ pounds watercress, large stems removed
¼ teaspoon ground black pepper
2 ½ cups chicken stock
1 onion, chopped
¼ cup whipped heavy cream (Optional)
2 ½ cups milk
Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.
Per Serving: 161 calories; protein 7.3g; carbohydrates 14.8g; fat 8.9g; cholesterol 15.3mg; sodium 476.7mg.