Skip to main content

Buttermilk Watercress Soup With Poached Egg, Pecans, and Truffle Oil

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

jaquino said…
Wonderful! I can't wait to try it; You are inspiring !
Unknown said…
I like all of the ingredients in this soup recipe. When combined, the soup must be divine in taste whether one serves it hot or cold. I also like the color of the soup. It reminds me of Dr. Seuss.
Nirvana Dog said…
Thank you,I suppose this would make a great St Patrick's day meal.Not only is it detoxifying for spring, but it is green.

Popular posts from this blog

Antique Wardian Cases

When I moved into my present city apartment, a mere 680 square feet,  Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there. I adore wardian cases, terrariums and the like. They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from  around the globe. I thought I would share some pinned photos of various styles.. Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market. You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are always quite

Southern Bacon and Crawfish Cornbread Dressing

Imagine you are dining outside at Blake Shelton's house this Thanksgiving and deep frying some big turkeys. A crawfish dressing would probably be on the menu. Deep fried turkeys and outdoor dining on Thanksgiving day is very popular in the South. And while people don't wild catch crawfish like they did a century ago, crawfish are always popular on the menu. Here I have  paired it with bacon, corn, mirepoix,and jalapenos to give you a dressing with real local flavor. Here is what you need: 5 cups crumbled cornbread 1 1/2 lbs  boiled crawfish tails ( frozen is fine) 10 ounces bacon, cooked and coarsely crumbled 12 ounces yellow corn 1 1/2 cups chopped yellow onion 1/1/2 cups chopped celery 1/1/2 cups green red and orange bell pepper 1 jalapeno ( optional) 2 eggs beaten 2 cups chicken stock salt, thyme, and sage to taste. Fry your bacon until it is ready to crumble, remove from pan and set aside. Saute the mirepoix, (onions ,peppers and celery) corn and jalap

Birdcage Beauties

Bird keeping is an ancient art. Long before the Spaniards invaded Mexico, Macaws were being bred as pets and the Japanese were cultivating beautiful songbirds. But of course it was the French, during the time of Louis XIV that brought bird keeping into popular culture. These birds all needed housing and the variety of cages designed for them is as varied as our own homes. From the Baroque... ..to primitive... ..whether for decor impact, or for keeping live birds..  beautiful bird cages, with their airy design adds ambiance to every space they grace. It is no surprise that they are the darlings of decorators around the world. If you love bird cages as much as we do, we offer this gilded cage currently on Chairish. https://www.chairish.com/product/286472/gilded-birdcage  or click our icon in the right hand column. A stunning home for a pair of Java Temple Birds, Finches or Canaries. Until next time..