This simple chilled soup makes total use of the watercress's flavor, which is gently supported by a russet potato and some sautéed leeks. Blanching the green before adding them to the soup can remove some of the bitterness, and make the final simmer go a tad faster.
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Watercress is a light leafy vegetable known for it's light peppery flavor, and is used in salads, tea sandwiches, soups and as a light garnish on roast suppers. Related to the radish and mustard the flavor of watercress is a tad lighter than its bolder cousins, which makes it ideal for delicate preparations