Creamy Watercress, Spinach, or Sorrel Soup
MAKES: 4 servings
TIME: About 30 minutes
Watercress is among my favorite greens; I find its assertively peppery, herbaceous flavor irresistible. Using it as a soup base tames its spiciness somewhat but without sublimating its flavor. If you can’t find cress, feel free to use spinach, arugula, or sorrel.
2 tablespoons butter or extra virgin olive oil
4 cups coarsely chopped watercress, well washed and trimmed of thick stems
2 cups vegetable stock, warmed, or water
2 cups cream or milk
Salt and freshly ground black pepper
01 Put the butter or oil in a large, deep saucepan or casserole over medium heat. When the butter is melted or the oil is hot, add the watercress and cook, stirring, until it wilts, about 5 minutes.
02 Add the stock, bring almost to a boil, lower the heat, and cook briefly, until the watercress is tender.
03 Use an immersion blender to purée the soup in the pan. Or cool the mixture slightly (hot soup is dangerous), pass it through a food mill or pour it into a blender, and purée carefully. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Return to the heat and add the cream or milk. Sprinkle with salt and pepper, reheat gently—do not boil—and serve.
Variation
Watercress Soup with Potatoes and Pears. Watercress and pears get along perfectly in salads, and that affinity carries over to soup: In Step 1, before sautéing the greens, add 1 coarsely chopped baking (starchy) potato and 1 coarsely chopped onion to the melted butter. Cover and cook over medium-low heat, stirring occasionally, until the onion and potato are nearly tender, about 15 minutes. Add the watercress and 2 peeled, cored, and chopped pears—they can be slightly underripe—and proceed with the recipe.
