Monday, March 15, 2010

Watercress Soup

I am not a great fan of soups so don't make that many of them. however the other day, in a very wintery French market place, I was totally seduced by the bright green display of glossy watercress so went ahead and made some soup. It was very delicious and I am looking forward to making it again so maybe I will see the winter out with soup !

The bunches of cress I bought were quite large- about 2 handfuls each. I prefer my soup to be quite thick, definitely not in favour of watery, thin concoctions so this yields quite a thick soup.
If this is not to your liking just add a bit more water and/or milk.

You will need some sort of blender.

Preparation and cooking time is about 45 minutes but you must allow time for the soup to cool a bit before you blend it. Especially if you are not using a handheld blender and have to pour the soup from the saucepan into a blender.

Watercress Soup ( for 4)

2 large bunches of water cress- cleaned and very thick stalks removed, chop roughly.
1 medium onion - peeled and chopped
1 medium potato - peeled and chopped into small dice

1-2 tbspns of butter
850 mls of chicken or vegetable stock
350 mls of milk

Salt & pepper

Melt the butter in a large saucepan add the onion and potato and stir about. Cook until they soften- about 10 minutes.
Add the cress to this and stir until it has wilted and soften a bit- a few minutes.

Add the stock and bring to the boil. Once boiling, reduce to a simmer and cover the saucepan.
Cook for about 30 minutes. Timing is not really too important but I think cooking for too long reduces the flavour.

Now it is time to blend. Let the soup cool a bit before you start. Especially if you are not using a handheld blender and need to transfer the soup from the saucepan into a blender. Once it is blended return the soup to the saucepan and add the milk. Give it a good stir and check the seasoning and if necessary add salt and pepper if you wish.

If you are preparing in advance stop now.

15 minutes before serving:

Heat the soup over a moderate heat, stirring periodically and bring it to the boil. Once it comes to the boil remove it from the heat and serve into bowls.

Garnish, if you like, with a dollop of cream fraiche, cream or yoghurt and a small bit of greenery.

1 comment:

  1. Hey Lois,
    Steve and I have just made your ragu and I wanted to thank you for the recipe - I've always wanted to make a ragu and never knew how. The recipe was really straightforward and easy to follow. Anyway, we don't know what it tastes like yet but it smells great! We are at the chapel with dad and B so we will all let you know how it turns out. Hope you are well.