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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.


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.

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