Watercress Soup



🛒Ingredients (Grocery List)


  • 1 bunch of Watercress, leaves reserved

  • 4 Potatoes, peeled and quartered

  • 1 to 2 tbsp Tapioca, to taste

  • Salt

  • 2 tbsp Butter


🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 45 min


🥣Instructions

1. In a large saucepan, bring 6 cups of salted Water to a boil over high heat. Add the Watercress stems and Potatoes, reduce the heat to low, and simmer for 30 minutes.

2. Puree the Soup using a food mill or blender. Return the Soup to the pan and bring to a simmer over low heat. Add the Tapioca and cook, stirring often, until slightly thickened, 10 to 15 minutes.

3. Finely chop some of the reserved Watercress leaves. Add the Butter to the Soup and stir until it melts creamily. Pour the Soup into a tureen or bowls, garnish with the chopped Watercress leaves, and serve.


💡Tips

  • Don’t overdo the Tapioca, because it puffs up and thickens dramatically with cooking. Stir the Soup frequently after adding the Tapioca to discourage lumps from lumps from forming.

  • Vermicelli can replace the Tapioca, the cooking time will be quicker, 7 minutes at most.

  • The reserved Watercress leaves are especially good and super healthy in a salad or as a garnish for meat-roast beef, steak, or chicken. They are also delicious with buttery croutons.

  • The advantage of using Watercress stems, in addition to not letting anything go to waste, is that they keep their bright green color when cooked.

  • Given Radish tops can be substituted for the Watercress stems. They will need at least 30 minutes of cooking.

  • Adding a little Crème Fraîche or Heavy Cream will make it even better.