Watercress Soup
- rootsseedsandleaves
- Nov 11, 2018
- 2 min read
During my first trip to Grand Frais supermarket in Avignon a while back I bought a big bunch of watercress. As both my husband and I love watercress soup, that's exactly what I made! Separating the leaves of the watercress from the stalk is a bit laborious but if you can rope in helpers the job will be done in no time at all.
Serves: 4
Preparation time: 15 minutes Cooking time: 40 minutes
Ingredients:
3 large bunches of watercress (you'll need 225g of leaves) 400g of leek whites, chopped 700g of potatoes, peeled and chopped 1.75 litres of vegetable stock 110g of butter/unscented coconut oil 5 tbsp of crème fraîche/cashew Salt and pepper to taste
1. Wash and drain the watercress. Shake off any excess water. Separate the leaves of the watercress from the stalks and set aside. 2. Peel and chop the potatoes in small chunks and set aside. Prepare the leeks (chop into small rings, wash and drain) and set aside.
3. In a heavy bottomed pan, melt the butter/coconut oil, or replace with a tablespoon or two of water if making this oil free. Add the watercress leaves, chopped leeks and potatoes and stir well. Cook for 20 minutes on a very low heat, stirring after 10 minutes. 4. Add the stock after that time and increase the heat until the contents of the pan is gently simmering. Cover the pan with a lid and maintain a gentle simmer for 10 minutes or so until all the vegetables are soft. 5. Turn off the heat and let the pan cool down for 10 minutes. Blend the soup using a hand held blender or counter top version and swirl in the crème fraîche or cashew cream. Serve in hot bowls with a garnish of watercress leaves. Allow your guests to season their soup accordingly.
Recipe inspired by Delia Smith.
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