French easy watercress soup. Soupe de Cresson
This soup is so easy to make and fast too. American do not use too much watercress in their cooking/ eating. It is surprising since it is similar in nutrition and cancer fighting as kale. But if kale has an hard texture and pretty hard to chew on and eat raw watercress is little, delicate with a lovely taste. You should try it. You can use it in salad, juice, side dishe like spinach or kale.
I decided to share with you a family recipe. La Soupe au cresson is one soup my mom makes during winter months.
I remembered how how love the smell of our kitchen when she cooked it. We loved to add homemade crispy croutons and some Creme fraiche. Just delicieux.
Here is the recipe.
Bon Appetit mes amis.
Watercress Soup – Soupe de cresson
Serves: 4-5
Ingredients:
- 2 watercress bunch
- 2 small russet potatoes, peeled and diced
- 1 small onion, diced
- 4-5 cups organic free range chicken stock
- 1 cup milk
- 2 Tbsp butter, divided
- 3 sandwich bread cubed
- Salt to taste
- Fresh pepper
- Olive oil
Preparation:
- Cut watercress stem and wash and dry the leaves .
- Melt one tablespoon the butter and a little olive oil in a large pan, add the onions and sautee until softened and translucent. Add potatoes and watercress. Season with a pinch of salt.
- Sauté for few minutes.
- Add the chicken stock bring to to a boil and simmer until softened, about 20 minutes.
- Melt the butter in a large pan, add the onions and sauté until softened and translucent. Add cleaned watercress Season with a pinch of salt. Add milk and pepper.
- Using an immersion blender, or in a blender, puree the soup until smooth.
- In a nonstick pan add the butter and melt it. Add the sandwich bread cubed and sauté until brown stirring a little. Add a little salt and pepper. Set aside.
- With a ladle serve the soup in serving plates or bowl, add a little cream and top with croutons
NB if the soup is too thick you can add some water
Bon Appetit
