Watercress Soup - Soup recipe

• 2 tbsp butter
• 1 onion, finely chopped
• 2 potatoes, coarsely chopped
• 1 bunch watercress, tough stalks removed
• 3 2/3 cups (900 ml) chicken or vegetable stock
• 1 1/4 cups (300 ml) milk
• 1 bay leaf
• salt and black pepper
• heavy cream to garnish

STEPS :

1. Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes, until soft but not browned.
2. Add the potatoes and the watercress to the saucepan and cook for about 5 minutes, until the watercress is wilted.
3. Pour in the chicken or vegetable stock and milk and add the bay leaf and salt and pepper to taste.
4. Bring the mixture to a boil, cover, and then simmer very gently for 15 minutes or until the potatoes are tender.
5. Remove the bay leaf and discard. Puree the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, reheat, then taste for seasoning.
6. Serve immediately, garnished with a little heavy cream.

* * * Cook's know-how * * *

Watercress is a member of the mustard family and has a distinctive peppery flavor. Watercress soup is delicious served chilled in summer. After pureeing, pour the soup into a large bowl, then cover, cool, and chill for at least 3 hours. Taste for seasoning before serving.