Watercress Soup
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By Mary Casto
Watercress Soup
Sometimes tough and strong-flavored, watercress stems are ideal for soup. I often have them left over when I make salads or garnish fish or meat with the leaves. Of course, you can use an entire bunch of watercress, both stems and leaves, for this soup. Since the soup will be pureed, the vegetables need only be coarsely cut before they are added to the pot. The soup can be transferred to a food processor or food mill for pureeing, but, to save time and labor, a hand blender immersed directly into the cooking pot works well.
This soup freezes well and can be served cold or hot. With the addition of cream or milk, the cold soup can be transformed into a variation of vichyssoise.
Updated at: Thu, 17 Aug 2023 04:01:29 GMT
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Ingredients
4 servings
1 tablespooncanola oil
4 ounceswatercress stems
washed and dried
1 cupcelery stalk
coarsely chopped
1onion
coarsely chopped
2garlic cloves
2 ½ cupschicken stock
homemade, beef stock, or a mixture of chicken, beef, and/or veal stock, or low salt canned broth
¾ teaspoonsalt
or to taste
12 ouncespotatoes
peeled and cut into 2-inch pieces
Croutons
for garnish, optional
Instructions
Step 1
Heat the oil in a large saucepan.
Step 2
When it is hot, add the watercress stems, celery, onion, and garlic and cook for 2 minutes.
Step 3
Add the stock, salt, and potatoes and bring the mixture to a boil.
Step 4
Cover, reduce the heat, and boil gently for 30 minutes.
Step 5
Puree the soup with a hand blender, in the pan, or with a food mill or a food processor.
Step 6
Serve the soup hot, garnished, if desired, with croutons.
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