watercress soup

Wed, May 25, 2011

having fiercely disliked watercress until now (whenever i find it mixed in salads), i was pleased to find some recipe suggestions at the back of the bag of watercress that came with this week’s vegetable box.

so for the system d department, we tried the only recipe that could easily be turned into a vegan one, and the result was indeed very good (and it took just a few minutes to make).

ingredients:

• olive oil
• one big white onion
• half a glass of dry white wine
• 500g new potatoes (just wash them well scrubbing off the skin that is loose)
• two big bunches of watercress, chopped

Sautée the onion in olive oil until soft, deglaze with wine, then add the baby potatoes roughly chopped. toast lightly for a minute or two on medium heat, then cover with water and let boil. add salt to taste. when almost ready add the chopped watercress and boil for a further 3-4 minutes. blend, add salt if needed.

great as is, or with a teaspoon of balsamic vinegar (a tablespoon of white wine vinegar is quite good too).