Wednesday, February 2, 2011
More Soup...so sue me...
The recipe that follows is in heavy rotation this winter. Before you balk at the idea of watercress soup, give it a try. It is easy, you can make it with things you have lying around ( in particular if you're someone who has watercress laying around...) You could replace the watercress with Arugula, or Asparagus, or Broccoli...or really anything. It's one of those simple base recipes that could do with endless variation. That said, the watercress is far and away the best incarnation of this soup. I eat it on its own, or with some gruyere sprinkled in the bottom of the bowl ( and um, on top too...) or with a batch of gougeres ( french cheese puffs) and a salad.
When it's time to puree mine I bust out the immersion blender ( mine is an ancient, dirt cheap model...totally does the trick) but you could use a regular blender just as easily...and carefully. I think I hold my breath for the duration of the pureeing process...wincing and gasping at each splatter, bubble, pop, and glub. What can I say....for me, it's a tense moment. One more thing, season liberally with salt and pepper. You'll need a lot....just keep tasting as you go.
1 bunch watercress ( as local as you can get it...so it doesn't look all sad from traveling)
3 cloves garlic
1 minced onion ( yellow)
2 potatoes, peeled, cubed. ( any sort you have laying around, growing eyes and begging you to use them)
Saute onion and garlic and a pinch of salt in olive oil until onion is soft. Add watercress and potatoes...
( and another pinch of salt) move everything around until the watercress and potatoes seem fairly mixed in and coated. Saute for a few more minutes, then add 3 C water. Put lid on, simmer for 15 minutes or until potatoes seem cooked. At that point, puree however you like. Do it well, because while a chunk of potato is fairly non offensive, watercress stems just don't have the same appeal in a soup format. Salt and pepper to taste...sprinkle ( or don't) with cheese.
you're gonna thank me.