Creamy Watercress Soup

Serves 4

 Watercress is usually pretty pricey to purchase, but every now and then, it’s a real treat to have and to serve for guests.  Because of the potatoes, this can become a pretty thick soup.  If you wish a thinner consistency, cut down on the dairy and make up for the amount in the stock.  All in all, I really like this soup because of the unique taste of watercress.  As well, it’s also good cold.

Ingredients: 

1. 2 Tblsp. Butter
2. 1 large onion, coarsely chopped
3. 2 Yukon gold potatoes, coarsely chopped
4. 4-6  C. coarsely chopped watercress (more if you want a stronger watercress taste)
5. 2 C. vegetable stock (you can use chicken or beef)
6. 2 C. half-and-half or milk
7. S&P to taste

Directions:

1. Place the butter in a large, deep saucepan and turn the heat to medium.
2. Add the chopped potatoes and onion.  Cover and cook over medium-low heat, stirring occasionally, until the potatoes and onion are nearly tender, about 15 minutes.
3. Then add the coarsely chopped watercress and cook, stirring, until it’s wilted—about 5 minutes.
4. Add the stock, bring ALMOST to a boil, lower the heat and cook briefly till the watercress is tender ( this won’t take very long).
5. Put through a sieve or food mill, or carefully puree in a blender.  Return to heat and add the half-and-half or milk.  DO NOT BOIL.  Season with S&P.
6. Enjoy and Bon Appétit.
7. Remember, you can add more stock and less cream/milk and don’t let the mixture come to a boil.
8. I like to top mine with a bit of sour cream or yogurt, slivered green onion tops and avocados.  Well—you get the idea.