Heirloom Meals: Savoring Yesterday's Traditions Today

Watercress Soup

Watercress Soup



2-3 Large Russet Potatoes, peeled and cubed
1 large onion, chopped
2 Tbsp Olive Oil
4-5 Bunches Watercress or Upland Cress, cleaned and coarsely chopped
2 quarts chicken stock
Salt and Pepper to taste
Heavy cream and chives as garnish (optional)



Heat the olive oil in a soup pot.  Add the onions and sauté for a few minutes, add the potatoes and sauté until they get a touch golden.  Add the chicken broth and bring to a boil.  Then lower to a simmer until potatoes are cooked (about 15 or so minutes.) Throw the watercress into pot and cook until wilted, about a minute.  You can serve as is or put into a food processor to make a “creamed” version.  Add salt and pepper to taste and a splash of heavy cream (not necessary but makes it a tad creamier). And garnish with minced chives (which are growing like crazy in my garden this April.)

Categories: Carole's Concoctions, Special Diets

Tags: watercress, spring vegetable, spring soup, potato based soup, gluten free, gluten free soup