Thursday, November 20, 2008
Watercress is one of those classic soups that you either love or hate. I'm a lover, but I decided to go slightly different with this one. Rather than the usual onion, I used green onion and added some spinach for extra color and a slightly different flavor.
Watercress and Spinach Soup
1/2 cup sliced green onion (or scallion) - white and green parts
2 Tablespoons butter or olive oil
2 cups chicken or vegetable stock
1 1/2 cups diced potato (peeled)
4 ounces watercress - leaves and tender stems only
1 cup frozen chopped spinach (if using fresh, about 1 pound chopped)
1 teaspoon salt
1 cup milk - any fat content from skim to whole is fine
1. Melt butter in a soup pot. Add green onion and stir briefly.
2. Add stock and potato. Simmer until potato is tender - about 20 minutes.
3. Add watercress, spinach and salt. Simmer for 2 or 3 minutes.
4. Remove from heat and stir in milk.
5. Puree in a blender in small batches. Return to pot and heat through.