Watercress Soup
Soups • French
Description
Watercress Soup
Ingredients
- Olive Oil 3 tablespoons
- Leek 1 piece
- Onion 1 head
- Potato 0 lbs
- Watercress 2 bunches
- Water 0 qt
- Milk 10 fl oz
- Bouillon cube 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the leek, clean it, cut it lengthwise, and slice it thinly. Finely chop the onion. Peel the potato and cut it into pieces, and keep only the leaves of the watercress.
Step 2
Heat the oil in a large pot, add the leek and onion, and cook over low heat, stirring, for 4–6 minutes until the onion is soft. Add the potato and one and a half bunches of watercress. Pour in 1.5 liters of hot water, add 1 teaspoon of salt, and bring to a boil, then reduce the heat and let it simmer for 1 hour.
Step 3
Finely chop the remaining watercress. Remove the pot from the heat and let it cool slightly, then blend the contents and return the puree to a clean pot. Heat it again.
Step 4
Before serving, dissolve the bouillon cube in the warmed milk and add the mixture to the soup. Cook for another 6 minutes. Season with salt and pepper, transfer to a soup tureen, sprinkle with the remaining watercress, and serve immediately.
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