Prep 20 mins
Cook 35 mins
When I was a little girl we used to get watercress fresh from a running creek. It was a real treat. These days I have to buy it at the supermarket, but I still love its delicate flavour. I first tried Watercress Bisque when I was a member of a 'dining out' club. This is adapted from the recipe provided by the restaurant.
- 2 bunches watercress (about 300g weight)
- 50 g butter
- 4 medium potatoes, peeled and chopped
- 2 medium onions, peeled and chopped
- 1⁄4 teaspoon salt
- 1 1⁄4 liters vegetable stock or 1 1⁄4 liters chicken stock
- 300 g cream
- 3⁄4 cup ground almonds
- 1 -2 teaspoon lemon juice (to taste)
- 1⁄2-1 teaspoon salt, extra (to taste)
- 1 pinch white pepper (or to taste)
- Chop off and discard the lower third of the bunches of watercress.
- Pick through the watercress, discarding any obviously woody stems.
- Chop watercress roughly, and, if desired, reserve some sprigs for garnish.
- Melt butter in a large saucepan over a medium heat.
- Add potatoes, onions and watercress and stir well until vegetables are well coated in the butter.
- Sprinkle vegetables lightly with salt.
- Reduce heat to very low and cover vegetables with a piece of baking paper, foil or similar, tucking it in at the edges.
- Sweat the vegetables over a very low heat for about 20 minutes, stirring and then re-covering, about half way through.
- Add stock, increase heat and bring to a gentle boil.
- Decrease heat and simmer for 15 minutes.
- Puree in batches in a blender or food processor.
- (The stems may prove a problem for a stick mixer).
- Return soup to pan and add cream and ground almonds and lemon juice, white pepper and salt to taste.
- Reheat to serve.
- Serve garnished with sprigs of watercress OR float a young nasturtium leaf and flower on the top of each bowl.
Awesome! I love watercress and was so happy to find another way to eat it. Yummy! BTW, I used soy milk instead of cream and it worked really well.