Source: Sunday Dinner

Cream of Watercress Soup
Watercress, which grows under crusty snow at winter's end, is a hopeful harbinger of early spring. The peppery cress tastes lovely and fresh when made into a creamy soup, but the potato-based broth is so versatile, the soup can be made with vegetables other than watercress.
Serves: 6-8
Prep Time: 20 minutes
Cook Time: 1 1/2 hours


2 tablespoons olive oil
1 tablespoon unsalted butter
1 leek, rinsed and diced (white and green part)
2 cups onions, thinly sliced (about 4 onions)
4 cups chicken stock, preferably homemade
4 cups water
6 russet potatoes, peeled and diced
1 cup milk
2 cups watercress, rinsed, stemmed, finely chopped, fresh (about 2 bunches)
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
3 tablespoons flat leaf parsley, chopped

1. To prepare the base, in a stockpot, heat the oil ad butter over medium heat until the butter melts. Add the leek and onions and saute for about 10 minutes, stirring occasionally, until tender. Add the stock, water and potatoes and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 15 to 20 minutes, or until the potatoes are fork-tender. Cool for about 20 minutes.
2. Transfer the soup base to a food processor or blender and process until smooth. (This may have to be done in batches.)
3. Return the soup base to the pot, add the milk and heat over medium heat, stirring, until hot. Add the watercress and nutmeg and season to taste with salt and pepper. Add the parsley and serve immediately.

Note: to serve cold, let the soup cool for about 30 minutes. Cover and refrigerate until cold. The base alone will keep in the refrigerator for up to 3 days and in the freezer for up to 1 month.

Ingredient #8-12 Are For the Soup.