Watercress Soup
Vibrant & Velvety: A Watercress Soup Recipe to Brighten Your Day
Looking for a soup that’s both healthy and delicious? Look no further than this classic French Watercress Soup! This isn’t your average soup; it’s a burst of peppery freshness in every spoonful. Watercress, often overlooked, is a nutritional powerhouse packed with vitamins and antioxidants. This recipe transforms this humble leafy green into a velvety smooth, vibrant soup perfect as a starter, light lunch, or even a comforting dinner.
We’ve kept the preparation simple, focusing on letting the natural flavor of the watercress shine. The result is a soup that’s surprisingly easy to make, yet feels elegant and refined. It’s a fantastic way to impress guests or simply treat yourself to a nourishing meal.
What makes this Watercress Soup special?
- Freshness: Watercress delivers a unique peppery bite that elevates the flavor profile.
- Smooth Texture: The blending process creates a luxuriously smooth and creamy texture.
- Versatility: Enjoy it hot or cold, as a starter, side, or light meal.
- Nutrient-Rich: Watercress is a fantastic source of vitamins A, C, and K, as well as antioxidants.
Tips for the Best Watercress Soup:
- Watercress Quality: Choose vibrant green watercress bunches with crisp leaves. Avoid any that are wilted or yellowing.
- Blending: Be careful when blending hot liquids! Follow the instructions carefully to avoid splattering or overflow.
- Seasoning: Don’t be afraid to adjust the salt and pepper to your liking. A squeeze of lemon juice can also brighten the flavors.
- Garnish: A swirl of cream, a sprinkle of croutons, or a drizzle of olive oil adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen watercress?
A: While fresh watercress is preferred for the best flavor and texture, you can use frozen watercress in a pinch. Be sure to thaw it completely and squeeze out any excess water before adding it to the soup.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with olive oil or a vegan butter alternative.
Q: Can I add other vegetables to this soup?
A: Yes! Leeks, potatoes, and onions are great additions. Feel free to experiment with other root vegetables as well.
Q: How long does this soup keep?
A: This soup will keep in the refrigerator for up to 3 days. You can also freeze it for longer storage.
Q: What does watercress taste like?
A: Watercress has a peppery, slightly tangy flavor. It’s a bit more assertive than spinach or lettuce.
Enjoy this delightful Watercress Soup – a vibrant and healthy addition to your culinary repertoire!
Watercress Soup
Ingredients
- 3 tablespoons butter
- 1 medium onion peeled and diced
- 6 cups water
- 1 pound potatoes peeled and diced
- 8 ounces watercress about 9 cups leaves and tender stems
- 1 cup peas fresh or frozen
Instructions
- In a Dutch oven or soup pot, melt the butter. Add the onion, season with salt and pepper, and cook over medium heat, stirring frequently until the onion is translucent, about 5 to 6 minutes. Add the water and diced potato and cook, partially covered, until the potato cubes are tender, about 10 minutes. When poked with a paring knife, the knife should meet no resistance.
- Turn off the heat and add the watercress and peas, stirring a few times to wilt the cress.
- Puree the soup using an immersion blender, or wait until the soup is lukewarm and puree until smooth in a blender. (Pureeing hot soup in a traditional blender will cause it to overflow, so wait until the soup is tepid.)
- Once the soup is pureed, rewarm the soup in the pot, season with salt and pepper, and serve.
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