Hydroponic and organic watercress tend to be less bitter than some of what's in the supermarket. I have found some batches from the same grower to vary widely in their bitterness, and do not know what causes this. That said, in this recipe we offset the flavor with a mild, sweeter vegetable like Japanese yam. If you can�t find the white-fleshed yams, potatoes or parsnips will do, as all of these provide a creamy backdrop for the soup. Leeks and onion add sweetness as well, and the result is a creamy, green cleansing soup.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 leek, green and white parts, chopped
- 2 small or 1 large Japanese yam, peeled and chopped (or 1 large Yukon gold potato)
- 1 quart vegetable stock
- Sea salt
- 1 bunch watercress, chopped
Preparation:
Heat olive oil in large saucepan over medium heat. Add onion and leek, and saut� 5 minutes. Add yam and cook another 5 minutes.
Add stock, 2 cups water, and two pinches of salt. Bring to a boil, cover, reduce heat, and simmer until the vegetables are tender, about 20 minutes. Remove from heat. Let cool slightly.
Add soup to blender in batches, along with watercress. Blend until smooth, Adjust seasoning and serve immediately.
Note: The base of this soup can be made ahead, and finished when ready to serve, to maintain a bright green color. Simply blend the base with the watercress and heat to serve.
