Irish WATERCRESS SOUP

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Irish WATERCRESS SOUP

 

3 Tablespoons sweet (unsalted) butter

1 1/4 cups potatoes, peeled and chopped

1 1/4 cups yellow onion, chopped finely

Kosher salt and freshly ground pepper, to taste

2 1/2 cups vegetable stock

2 1/2 cups creamy, or whole milk

2 bunches of chopped watercres,s (remove the coarse stalks)

 

 

 

Melt the butter in a heavy-bottomed sauté pan. When it foams, add the potatoes

and onions and toss until well coated. Sprinkle with salt and freshly ground

pepper. Cover the pan and sweat the vegetables over low heat for 10 minutes. Add

the stock and milk, bring to a boil and cook until the potatoes and onions are

soft.

 

Add the watercress and boil with the lid off for approximately 4 to 5 minutes

until the watercress is cooked. It will taste soft and tender. Do not overcook

or the soup will loose its fresh green color.

 

Puree the soup in a blender or food processor. Taste and add a little more salt

and pepper if necessary. Divide among 6 soup bowls and serve.

 

Yield: 6 Servings

 

Author: Chef Darina Allen of Ballymaloe Cooking School - County Cork, Ireland

Source: Star Chefs

Formatted by Chupa Babi: 03.12.08

 

 

Watercress is frequently mentioned as a foodstuff in the twelfth-century

manuscript Agallamh na Seanorach (The Colloquy of the Old Men). Legend has sit

that it was watercress that enabled St Brendan to live the ripe old age of 180!

In Birr Castle in Co. Offaly, Lord and Lady Rosse still serve a soup of

watercress gathered from around St. Brendan's well, just below the castle walls.

 

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