There was a creek that ran along where we would hike, and in this creek, grew watercress.
“Well, that’s why they call it ‘water’ cress,” explained my dad.
Have you ever had watercress?
Elise Bauer
The real kind with thick stems and a spicy bite?
They sell some aquaculture baby watercress at Whole Foods, but I refuse to buy it.
Because to me, it’s not the real stuff.
Elise Bauer
Watercress shouldn’t be delicate; it should pack a punch.
It’s great in asalad with a hot bacon dressing.
It also makes a terrific soup.
Elise Bauer
This watercress soup has a potato base and is topped with just a little sour cream.
Or forage itbut only if you are confident you know how to identify the plant.
Also, see to it the nearby water is very pristine.
Elise Bauer
Dont harvest it if you suspect there might be runoff or contamination.
Selecting the Best Watercress
Watercress is related to mustard greens.
It grows wild in running water year-round.
Elise Bauer
Look for crisp, dark green leaves without any blemishes.
If you see any flowers, it means the watercress will be bitter.
Cress may look like watercress but is a different plant.
Elise Bauer
It grows in soil and is a more delicate with thinner stems, more akin to baby watercress.
For this soup, however, include the stems.
Be sure to wash the greens a couple of times in a basin or sink full of cold water.
Keep washing until you don’t see any more dirt.
Remove and discard any limp or yellowing stems.
Just be sure to leave out the sour cream until serving.
It can also be frozen (sans sour cream) for up to three months in an airtight container.
Defrost overnight in the fridge.
Then, gently reheat in a saucepan until heated through.
The bunches should be thick-stemmed, and the leaves should have a strong, peppery bite to them.
The delicate, thin-stemmed baby watercress that some markets carry is not appropriate for this soup.
Then, add the onions, cooking over medium heat until soft and translucent, about 5 minutes.
Salt the onions as they cook.
Add the wine (or stock), potatoes, and water and then bring to a boil.
Turn the heat down to low.
Cover the pot and simmer until the potatoes are soft, about 30 minutes.
Add the watercress to the pot.
Stir well and cook for 2 more minutes.
Turn off the heat and puree the soup with an immersion blender.
Add salt to taste and then add the black pepper.
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