Tomorrow is the first day of Spring. While the jury is still out on this year’s Groundhog’s prediction, we have certainly enjoyed some beautiful weather recently here on the East Coast of the USA. Consequently, I’m staying positive about how the weather will progress from here. I’m mentally warding off any potential future snowstorms. So posting this Watercress Potato Cream Soup recipe is my kickoff for the Spring season.
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Watercress or Kress as it’s called in German is an edible perennial aquatic plant popular in European cuisine. When in season, it is found in every German supermarket. However, in the USA watercress is not as easily found in supermarket chains. Look for it in your local farmers’ markets. If you haven’t tried it, add it to your list of spring greens to sample this season. The peppery, pungent leaves add great flavor to this Watercress Potato Cream Soup.
Often touted as an antioxidant, watercress is chock full of vitamins, mostly vitamin C as well as folic acid. Furthermore, to stay on the healthy side, reduce the fat content of this lovely Watercress Potato Cream Soup. Substitute a lower fat content cream for the full-fat version.
The best part about this lovely Watercress Potato Cream Soup recipe is the recipe comes together in just over a half hour from prep to finish. Consequently, you have more time to think about planning your garden, sorting your warm-weather wardrobe, or to take a walk outside. Happy Spring, everyone!
Watercress Potato Cream Soup
Ingredients
- 3/4 cup fresh watercress plus some for garnish.
- 3/4 pound small yellow potatoes
- 2 tablespoons unsalted butter
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 cup fresh heavy cream
- 2 cups vegetable stock
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon fresh lemon zest
Instructions
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Wash and dry the watercress thoroughly. Set some pieces aside for garnish for the finished soup.
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Peel the potatoes, wash them and cut them into very small pieces.
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In a medium-sized saucepan over medium heat, melt the butter.
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Add the watercress and potato pieces to the melted butter. Stir to coat.
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Add the salt and white pepper and stir again.
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Cover the saucepan, reduce the heat to the lowest possible setting and let the mixture cook for 5 minutes.
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Add the fresh heavy cream and the vegetable stock. Mix everything to combine.
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Cook the soup for another 10-15 minutes or until the potato pieces are softened.
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Remove the soup from the heat.
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Transfer the soup to a food processor or blender, add the freshly squeezed lemon juice and fresh lemon zest and purée.
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Transfer the soup to bowls, garnish with the reserved watercress and serve.
Like this Watercress Potato Cream Soup? Try these other spring soup recipes:
