WATERCRESS SOUP
 
Prep time
Cook time
Total time
 
While super creamy and delicious, this soup contains no cream and is low in calories but high in healthy antioxidants. Because of its bright green color it makes a great addition to your holiday meal.
Author:
Serves: 6
Ingredients
  • 3 Tablespoons Butter
  • 1 Medium Onion, Diced
  • 3 Stalks Celery, Diced
  • 1 Medium Russet Potato, Cubed
  • 1 32 Ounce Box (4 cups) Chicken Stock
  • 1 Teaspoon Kosher Salt
  • ¼ Teaspoon Lawry's Season Salt
  • 4 Bunches Watercress, Tough Stems Removed
Instructions
  1. Melt butter in a large, high-sided saute pan over medium heat.
  2. Add the diced onions and celery to the saute pan with the melted butter and saute over medium heat, stirring occasionally, until softened.
  3. Add the chicken stock, Kosher salt, season salt and cubed potatoes to a medium sized saucepan.
  4. Cook covered over medium low heat until the potatoes are tender.
  5. Once the onions and celery are tender, add the watercress to the saute pan, reserving a few leaves for garnish.
  6. Quickly saute until just wilted, then turn off the heat.
  7. By this time the potatoes should be tender. Add the contents of the saute pan to the liquid stock and potatoes and give it a stir.
  8. Carefully transfer the soup into a blender or Vitamix. This may have to be done in batches depending on the size of your blender. You may also use an immersion blender but the texture will be more coarse.
  9. Using a dish towel to prevent hot spills, hold down the top of the blender and blend on medium high until the soup is creamy.
  10. Return the soup to the saucepan and reheated it just before serving.
  11. Garnish with reserved watercress leaves.
Notes
Serve it with my delicious recipe for Cream Biscuits.
Recipe by After Orange County at http://afterorangecounty.com/2015/12/22/the-soup-recipe-you-must-make-for-the-holidays/