Watercress Soup

In Soups & Sauces on by


Watercress SoupI really enjoyed making this soup.  It was relaxing plucking the leaves off the stalk, and the end colour and taste was luxurious.  Some people might think that it’s a laborious job plucking leaves off stalks – but do it, as the stalks really help bring out the flavour of the soup when gently fried with the onions. And with any slightly tedious job just turn on the radio and listen to a Radio 4 play and life is blissful!

This recipe came from Angela Nilsen’s Ultimate Recipe Book. It’s a great book as she sets out to make the ‘perfect’ i.e. ‘ultimate’ dish for every recipe in the book.

Watercress Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 bunches watercress or 2 x 100g bags of watercress
  • 1 onion, chopped
  • 25g butter
  • 1 small potato - 100g (Maris Piper or King Edward) - cut into small cubes
  • 1 litre good quality vegetable stock
  • 50g frozen peas
  • 8 fresh mint leaves, finely chopped
  • Single cream for drizzling
Method
  1. Pluck the leaves from the stalks, keeping the stalks and the leaves in separate dishes.
  2. Get rid of the thick stems, keeping the fine thin ones and roughly chop these.
  3. Finely chop the onion.
  4. Melt the butter in a largish saucepan (enough to hold the litre of stock).
  5. Gently fry the chopped onion and chopped watercress stalks for 4-5 mins until onions are soft and translucent (do not brown).
  6. Add the cubes of potato and stir for a minute.
  7. Add the stock, bring to the boil and simmer for 20 mins without the saucepan lid.
  8. Add the peas and continue to simmer for 3 minutes.
  9. Remove from the heat and allow to cool for 5 minutes.
  10. Add the watercress (still off the heat) and allow to wilt for 4-5 minutes. Do not reheat otherwise the colour of the watercress loses its density.
  11. Purée in a blender or food processor until smooth and vivid green.
  12. Return the soup to the saucepan.
  13. Stir in the chopped mint leaves.
  14. Reheat very gently (so as not to lose any colour). Do not boil.
  15. Taste and season with salt and pepper – if needed.
  16. Serve with a swirl of single cream.

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