It’s been a whole week of indoor recesses and folks are getting a bit stir crazy.
I’m bringing a lovely thermos of soup with me regularly and doling it out like a WW1 nurse to those in the most need.
This soup has been super popular as it can be sipped away at and warm you right to your toes.
My FIL is looking forward to it being very warm soon so that he can sip away at this treat while it is chilled.
It’s so simple but makes you look like a rock star no matter the temperature.
Watercress Soup. My version is not traditional but it really is tasty.
Saute leeks in butter until softened.
Add in; potatoes, mashed garlic, pepper and chicken stock (have a vegetarian you’re feeding? Substitute veg stock).
Once the potatoes are tender add in a bunch of watercress (stems and all). I love all the peppery flavour in the stems AND in the present climate produce is scarily expensive and I’m loathe to throw much of anything out.
Let the stems get tender and the greens wilt before adding milk and giving everything a blitz with the handblender until smooth. So yummy.
- 1 sliced leek (1 cup)
- 1 T butter
- 2 cloves mashed garlic
- ½ tsp pepper
- ¼ tsp nutmeg
- 3 cups peeled and diced potatoes
- 1½ litres of chicken stock
- 1 bunch (roughly chopped-2 cups) watercress
- ½ cup milk (I like to use 3%)
- Saute leeks and butter until tender. Add in remaining ingredients (except milk and watercress). Let simmer until potatoes are soft and add watercress (about 3 minutes). Let wilt, top with milk and blitz until smooth.
- Check for salt-I've added none to the recipe as it is totally dependent upon your stock. If you are using a sodium free stock add ½ tsp and taste.