This is a great home cooked winter meal. This watercress soup has a beautiful green color with the peppery taste of watercress. The cream adds a nice smooth texture. Serves 4.
Ingredients
- 1 tablespoon of butter
- 4 cups of vegetable stock
- 1 small onion, thinly sliced
- 2 bunches of watercress, remove leaves from the tough stems
- 1/2 cup of heavy cream
- salt and freshly ground black pepper to taste
- 1 tablespoon of fresh parsley, chopped
Cooking Instructions
In a large saucepan, melt butter over low heat.
Add the sliced onion and cook over a medium heat until softened but not brown, for about 5 minutes.
Add the watercress which you have prepared into the saucepan, stirring occasionally, for about 1 minute.
Add the vegetable stock to the vegetable mixture. Bring to a boil and simmer for about 30 minutes.
Allow for the soup to cool down. Using a food processor or blender, puree the soup, in batches, until smooth.
Pour the puree into a new saucepan, bring to a boil and add more seasoning to taste.
Add the cream, if desired and season with salt and pepper to taste. You shouldn’t need much additional pepper because the watercress has a strong pepper taste on it’s own.
Serve immediately while warm and garnish with some fresh parsley.
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