Watercress and Garlic Soup Recipe
By Published: February 1, 2017
- Yield: 4 Servings
Ingredients
- 3 baking potatoes peeled and diced
- 2 bulbs garlic cloves separated and peeled
- 2 bay leaves
- 1 tablespoon coarsely chopped fresh parsley
- 1 teaspoon dried thyme
- 2 1/2 cups coarsely chopped watercress
- 2 green onions chopped, half of the green tops reserved
- 1 cup cream
- 1 tablespoon Dijon mustard
- 3 teaspoons tarragon vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place 6 cups of water in a large soup pot over medium-high heat. Add the potatoes, garlic, bay leaves, parsley and thyme. Bring to a boil, lower heat to simmer and cook covered for 1 hour.
- Remove from the heat and strain, reserving the stock. Remove and discard the bay leaves. Mash the potato mixture and return to the soup pot along with 3½ cups of the stock. Stir over medium heat and add the watercress, green onions (minus reserved tops), cream, mustard, vinegar, salt and pepper. Simmer just until the watercress has wilted, about 1 minute. Serve warm with a garnish of the reserved green onion tops.
