Watercress & Potato Soup

I really couldn't go past this lovely bunch of watercress at the local farmer's market. But with the weather decidedly chilly, making those oh-so-english watercress sandwiches was out of the question, a more fitting solution was a bowl of warming soup!



Watercress & Potato Soup

1 bunch of Watercress, picked and rinsed
400g potatoes, peeled and cut into small chunks
1 onion, diced very finely
1 garlic clove, sliced finely
4 cups vegetable or chicken stock
salt and finely ground white pepper, to taste
fresh cream, to taste

In a deep saucepan, drizzle in a tablespoon of oil and a knob of butter, heat and when butter has melted add the diced onion and garlic. Sauté to soften, about 5 minutes then add the watercress and potato pieces. Continue to sauté over a low heat for another 5 minutes before adding the warm stock. You should use enough stock to cover the vegetables. Simmer until the potatoes have softened, then remove from heat.

Using an immersion blend (if you have one), process the soup until smooth. Taste and season with salt and white pepper. If you prefer a richer soup, then add some cream before gently reheating.



Perfect with crusty bread and a small dollop of cream.

As this will be part of Weekend Herb Blogging #38 I thought I'd add a little more information about watercress - this week it's on the road again and travelling to Nantes, France where the host is Virginie from Absolutely Green.

Watercress is a perennial herb and part of the Nasturtium family, something that is obvious when you look at it's leaves. It has a peppery characteristic along the lines of rocket/arugula. It has high levels of Vitamin C along with Vitamin A, iron, calcium, and folic acid - it's also know to aid digestion, which makes it an excellent component at the start of a meal.

Tagged with Soup : Weekend Herb Blogging : WHB