Watercress Soup
This classic soup, beloved in both France and England, celebrates the peppery leaves and delicate stems of watercress—capturing the fresh, green taste of spring and early summer. Look for tender bunches from your favorite market seller. Our friends at Area 2 Farms kindly grew some for us while we tested this recipe. Plant some now, or ask your local greens grower to start a crop—watercress grows quickly and can be ready to harvest in just a few weeks.
Serves 6
1 cup chopped carrots
1 medium shallot, diced
1 ounce butter
1 pound (about 4 medium) potatoes, peeled and chopped (we prefer Yukon Golds)
5 cups vegetable or chicken stock
2 cups watercress, chopped and tightly packed
1⁄2 cup milk or heavy cream Salt and pepper, to taste
1⁄2 cup Greek yogurt or crème fraîche
Sauté carrots and shallots in butter for 5 minutes. Add potatoes and stock and bring to a boil. Cover and simmer for 20 to 25 minutes until vegetables are tender. Stir in watercress and simmer for 5 minutes.
Remove from heat and puree. Stir in milk or cream, add salt and pepper to taste. Garnish with yogurt or crème fraîche and a few watercress leaves