Watercress Soup

1 bunch of watercress
1 onion
1 bay leaf
2 sprigs of thyme
2 sprigs parsley
1 clove garlic, peeled and chopped
1 LB potatoes, peeled and chopped
2 Pint vegetable stock
salt and black pepper

  1. Pick over and wash the watercress, discarding any damaged leaves. Cut off the leaves, chop roughly and reserve. Chop up the stalks. In a large pan, add a little of the stock, the onions, garlic, watercress stalks and herbs, tied in a bundle with string.
  2. Stir to coat everything in the stock, cover and leave to sweat over a low heat for 10 minutes.
  3. Add the potatoes, salt and pepper, and the rest of the stock. Bring to a boil, and simmer for about 20 minutes, or until the potato is tender.
  4. Remove the herbs. Stir in the reserved watercress leaves.
  5. Process in batches, until the soup is smooth. If you do not have a blender, sieve the mixture before adding the leaves, pushing the softened potatoes through the mesh as much as possible.
  6. Chop the watercress up more finely, and add to the sieved soup.
  7. Return to the pan and re-heat before serving.

Recipe Credit: Fatfree.com , recipe adapted from “Eat your greens” by Sophie Grigson
Image Credit: freerecipes.org

One response to “Watercress Soup

  1. Pingback: The Wonders of Watercress « THE URBAN CLINIC·

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