I think my garden is in danger of being overrun by watercress – it seems to have gone particularly mad this year. Its also about to flower and rather than have even more plants popping up everywhere I am trying to eat as much as possible now before I rip it out to discourage self seeding.
I eat a lot of watercress salad but today I decided to make soup as I also had some celery & leeks ready for harvest.
There are both Asian and European versions of watercress soup – whilst I may give the former a go with my next harvest today I made the latter. To me this soup tastes like green should taste like, fresh, delicious and somehow pure (despite the cream).
Watercress Soup (serves 2)
- 150g watercress leaves (picked off the stems)
- 1 medium onion – finely chopped
- 1 stick celery – finely chopped
- 1 large or 2 small leeks – finely chopped
- 2 tblspns olive oil
- 2 medium potatoes (about 200g) – peeled and chopped into dice
- 500ml vegetable stock
- 3 tblspns cream (this makes a creamy soup – reduce if you prefer a less creamy version)
- Salt & Pepper
Sweat the onions, leeks and celery in the olive oil until soft, do not brown. Add the stock and potatoes. Bring to the boil. Add half the watercress. Simmer until the potatoes are soft. Add most of the remaining watercress, retaining some leaves for serving, and simmer for a further minute or so. Add cream (do not boil) and season with salt and pepper then puree. Ensure the soup is still hot & serve in bowls with remaining leaves scattered on top.
I think a thicker version of this soup would make a fabulous sauce for pumpkin gnocchi, or pumpkin ravioli.
For other fabulous vegetarian soups & salads made with garden ingredients visit this months No Croutons Required.