Watercress SoupHoje para Jantar
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 onions
- 1 leeks
- 1 garlic cloves
- 1 zucchini
- 2 potatoes
- water (as needed)
- 1 bunch watercress
- olive oil
- 1Rinse vegetables and drain well.
- 2Peel onion, garlic and potato.
- 3Coarsely chop onion, leek, garlic, zucchini and potatoes.
- 4Place vegetables in a saucepan, cover with water and boil for 25 minutes until knife-tender.
- 5Rinse watercress well and shake dry.
- 6Remove watercress leaves.
- 7Puree vegetables with immersion blender and season with a pinch of salt.
- 8If the puree is too thick, add a little water.
- 9Bring puree to a boil, add watercress leaves and turn off heat.
- 10Let stand for 5 minutes so that watercress continues to cook.
- 11Serve soup in bowls and top with a drizzle of olive oil.