Watercress is often passed by in the produce aisle in the pursuit of baby arugula, its closest flavor kin, but it's just as (or even more) peppery tasting and can hold its own when heated. Here the tender leaves are showcased in a creamy soup that gets it's creaminess from being pureed, with zero actual cream being necessary. Of course, the potatoes are what lends the soup its body (thanks to the natural starches).
- 1 onion
- 1 leek
- 1 garlic clove
- 1 zucchini
- 2 potatoes
- water (as needed)
- 1 bunch watercress
- olive oil
- Rinse vegetables and drain well.
- Peel onion, garlic and potato.
- Coarsely chop onion, leek, garlic, zucchini and potatoes.
- Place vegetables in a saucepan, cover with water and boil for 25 minutes until knife-tender.
- Rinse watercress well and shake dry.
- Remove watercress leaves.
- Puree vegetables with immersion blender and season with a pinch of salt.
- If the puree is too thick, add a little water.
- Bring puree to a boil, add watercress leaves and turn off heat.
- Let stand for 5 minutes so that watercress continues to cook.
- Serve soup in bowls and top with a drizzle of olive oil.