I LOVE soups. I could eat soup every night. There are so many flavors and textures of soups that it would never get boring for me. Davis on the other hand does not like eating soup more than a couple nights a week. Most of the time I try to mix it up for him, but this week I gave him the choice: eat the soup or find something else to eat. Within four days we had watercress soup; pork stew with leek, fennel and prunes; and winter root soup. The fourth night I just chose not cook at all. We will see if tonight I have mercy on him and cook something different.
2 med onions, peeled and chopped
3 T butter
1 1/2 quarts chicken stock
4 red potatoes, cut into quarters
2 large bunches watercress leaves, rinsed
sea salt and pepper
cream
Sautee onions gently in butter until soft. Add stock and potatoes, bring to a boil and skim. Simmer until potatoes are soft, about 1/2 hour. Add water cress and simmer another 5 minutes longer.
Puree soup with a hand blender. Season to taste. Serve with cream.
This is an easy soup to make with a very fresh taste. Be sure to use just the watercress leaves as the stems will make the soup stringy.
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