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Watercress Soup
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Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
Creamy watercress soup - vibrant spring flavors with fresh watercress, velvety potato, and a touch of cream.
Ingredients:
- 2 Tbsp.unsalted butter
- 1 medium(8 oz.) leek, sliced (about 1 cup)
- 2 medium-sizegarlic cloves, thinly sliced (about 1 Tbsp.)
- 4 cupsvegetable stock
- 1 medium-size(10 oz.) russet potato, peeled and chopped (about 1 1/2 cups)
- 1/2 tsp.kosher salt
- 12 oz.watercress with stems (about 10 cups)
- 1 Tbsp.chopped fresh tarragon, plus more for garnish
- 2 Tbsp.heavy whipping cream, plus more for drizzling
Instructions:
- Assemble all your ingredients.
- In a large saucepan over medium-high heat, melt butter until sizzling. Cook leek and garlic, stirring frequently, until softened for about 4 minutes. Add stock, potato, and salt. Let it simmer over medium-high heat until potatoes are tender, about 7 minutes without stirring.
- Add watercress to the pan and cook until wilted, approximately 2 minutes. Take the pan off the heat and fold in the fragrant tarragon.
- Blend watercress mixture and cream until smooth for about 20 seconds. Pour into 6 bowls, add a swirl of cream, and sprinkle with a bit more tarragon for garnish.