Spinach and Watercress Soup

[Guest guest]

Spinach and Watercress Soup

 

4 tbsp. butter

1 large yellow onion, peeled, coarsely chopped

1 medium carrot, peeled and coarsely chopped

1 sprig fresh thyme

3/4 lb. red boiling potatoes, peeled and coarsely

chopped

1 1/2 cups vegetable stock

8 cups spinach leaves

2 1/2 cups watercress leaves, plus additional fro

garnish

1/3 cup half-and-half or soy milk

salt and fresh ground pepper

sour cream, optional

 

Melt butter in a large sauce pan over medium-low heat.

Add onions, carrots, and thyme. Cook, stirring

occasionally, until carrots are tender and onions are

soft, about 20 minutes. Add potatoes, stock, and 3 1/2

cups of water. Season with salt and pepper, while

bringing to a simmer over medium-high heat. Reduce

heat to medium-low and cook, partially covered, until

potatoes are tender, about 20 minutes more. Increase

heat to medium-high, add spinach and watercress, bring

to a simmer then remove from heat. Allow soup to steep

for 10 minutes, then puree in batches in a blender.

Strain through a fine sieve back into sauce pan, stir

in half-and-half, and season to taste with salt and

pepper. Warm gently over medium-low heat. Serve

garnished with watercress leaves and sour cream if

desired.

 

 

 

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