This little leafy green food that is often overlooked actually has some great qualities. It is a very versatile green that can be used as an addition to salads, sandwiches, or soups or can be eaten as a steamed vegetable. Modern science has identified more than 15 essential vitamins and minerals contained in this one herb – more iron than spinach, more calcium than milk, and more vitamin C than oranges. Watercress is very low in calories, but contains phytonutrients like isothiocyanates and antioxidants with a plethora of disease-preventive properties. Who knew?!!
I decided to add my bunch of Watercress from my Talley Farms CSA box to one of the all time classic soups – Potato Leek. Potato Leek soup makes a great starter soup with it’s mild flavor and velvety texture. The addition of watercress lends a fresh taste with a little peppery hint that brightens it up.
Potato, Leek and Watercress Soup
Serves 4
- 3 tablespoons butter
- 2 medium or 3 small leeks, white & light green parts, sliced in half lengthwise and chopped
- 2 cloves garlic, finely chopped
- 4 medium size Yukon potatoes, cut into small chunks, peeling optional
- 5 cups low-sodium chicken broth
- 1 bunch watercress, tough stems removed
- 3 tablespoons heavy cream
- Kosher salt and freshly ground pepper
- Creme fraiche or sour cream for serving, optional
- Melt butter in a small stockpot. Add the leeks & garlic and sauté for 8-10 minutes or until translucent but not brown.
- Add the broth and potatoes; bring to a boil, then lower the heat to a simmer and cover. Cook gently for about 15 minutes or until the potatoes are tender. Add the watercress & cream and heat through. Season to taste with salt and pepper.
- Using an immersion blender, blend the soup until thoroughly mixed and creamy. Alternately, blend the soup in batches in a blender. Reheat the soup and adjust seasonings as needed. If necessary, you can add more broth or water to achieve the right consistency.
- Serve in bowls topped with a dollop of creme fraiche and garnish with a sprig of watercress, if desired.
(click here) for printable recipe