Southerners love watercress soup. Years back my friends' mother used to go down to the nearby creek and pull baskets full of watercress and make us the most wonderful soup. I think of her everytime I make it. Watercress is very detoxifying and perfect for spring. Served warm, topped with a locally sourced fresh hen egg lightly poached, and a drizzle of white truffle oil, it becomes a decadent delight. I am still on my soup kick so here is my version of watercress soup.
You will need:
A smallish yellow onion chopped.
4 cups of fresh watercress.
1 cup buttermilk
4 cups chicken or vegetable broth
1 boiled, lightly mashed russet potato to equal about 2 cups
2 cloves of garlic finely chopped
2 tablespoons garlic infused olive oil
salt, pepper and truffle oil.
In a pan add the olive oil, onions and garlic, sautee until translucent. Add the broth, potato and watercress, salt and pepper and bring to a boil for about one minute. Reduce heat and let simmer. After the heat has gone down, slowly add the buttermilk and simmer about 5 to 7 minutes. Then puree in a blender until smooth. I usually add it back to the pot to stay warm while I poach the egg, set the table, etc.
In addition to topping it with a lightly poached egg and some Georgia pecans and truffle oil, I like to serve it with a warm, buttered rustic sourdough baguette. This is also delicious served cold, topped with some caramelized onions. Go ahead and make plenty so you can save some for tomorrow.
Comments