Watercress Soup
The peppery flavor of watercress is complemented by the warming qualities of fresh ginger root. It brings a subtle Asian accent to this substantial soup, which can stand as supper when accompanied by chunks of bread.
The peppery flavor of watercress is complemented by the warming qualities of fresh ginger root. It brings a subtle Asian accent to this substantial soup, which can stand as supper when accompanied by chunks of bread.
Yield:
8 main-course servingsIngredients
3 tablespoons olive oil
6 large leeks, washed thoroughly and thinly sliced, white and pale green parts only
3 medium yellow onions, thinly sliced
3 cloves garlic, minced
1 2-inch knob of fresh ginger root, peeled and finely chopped
6 large potatoes, peeled and cut into 1-inch cubes
6-7 cups reduced-sodium chicken broth
3 bunches watercress, stems removed and coarsely chopped
1/2 cup whole milk
Kosher or sea salt and freshly ground black pepper, to taste
Pinch nutmeg
Garnish: sour cream or plain Greek-style yogurt
Instructions
Garnish: sour cream or plain Greek-style yogurt
In a 4- to 5-quart heavy-bottomed pot, warm the olive oil over medium heat. Stir in the leeks and cook, stirring, until they start to soften, about 5 minutes. Stir in the onions and cook 3 more minutes. Add the garlic and ginger root and cook until all the vegetables are soft, 6 to 7 minutes longer.
Stir the potatoes into the leek/onion mixture, then add 6 cups of the broth. Raise heat to high and bring to a boil. Lower heat to medium-low and simmer, covered, until potatoes are tender, about 8 to 10 minutes. Add the watercress to the pot and simmer until the leaves are wilted, about 5 minutes.
Let cool slightly, then pur
