Watercress Soup
Watercress is in season in the UK from April through to September, but it is at its best in the colder of these months and ideally you want young watercress that is small-stemmed and not yet woody. It is a species of aquatic flowering plant, that needs to be grown in fresh spring water and is a part of the cabbage family (Brassicaceae). Nutritionally it is excellent and contains more Vitamin C than fresh oranges, and more calcium than cow’s milk.
This is a very traditional soup and when cooked the watercress mellows in flavour and becomes light and delicate. (It is similar in taste to a sorrel soup). To make the soup you are just wilting the watercress, rather than cooking it as you want to to retain all of the wonderful green colour of the leaves in the finished soup. Serve in warm bowls with bread and butter.
Serves 4-6
ingredients
50g unsalted butter
1 large onion, peeled and diced
1 medium potato, peeled and cut into cubes
500ml homemade stock
500ml organic whole milk
210g watercress, washed and woody stems removed
sea salt
freshly ground black pepper
method
In a soup pot melt the butter and odd the diced onion and cubes of potato. Season with sea salt and black pepper, then lower the heat cover with a lid. Sauté gently for 10 minutes to soften the vegetables in the butter, without adding colour. Whilst they cook wash the watercress and drain, removing any woody stems.
Next add the stock and milk to the soup and bring up to a slow boil. Cook for a further 5 minutes or until the potatoes are soft and cooked through. Add the watercress and cook for 2-3 minutes until wilted and softened. The soup is now finished and can be removed from the heat.
Carefully blend the soup using a stick blender: the watercress should fleck the soup which will not be completely smooth. Taste and adjust the seasoning, adding more salt or pepper as needed.
Ladle into warm bowls, adorning with a final piece of watercress and enjoy.
