Watercress is an aquatic or semi aquatic plant belongs to family Cruciferae (mustard family). It has a slight bitter and pungent taste. Watercress can be added to sandwiches or to salads to add extra strong taste. Watercress contains a significant amount of iron, calcium, folic acid, and vitamins such as A and C.
- 2 teaspoons canola oil
- 2 medium leeks (white and pale green parts of leeks only) + 1 green leaf of a leek
- ½ lb potatoes (Russet is better)
- 1 large garlic clove
- 3 ½ cups vegetable stock
- About ¾ lb watercress (thick stem removed)
- ¾ cup whole milk
- 2 teaspoons lemon juice
- Salt and pepper to taste
- Peel, wash and cut potatoes into 1 inch cubes.
- Set aside 2 inch piece of leek and cut the rest into thin rounds.
- Chop garlic into very small pieces
- In a heavy saucepan heat oil and add garlic and leek and sauté for about 3 minutes
- Add potatoes and cook about 3 – 4 minutes stirring constantly.
- Add vegetable stock and bring to a boil and reduce heat and simmer for about 20 minutes or until potatoes are tender
- Add watercress and simmer for about 5 minutes
- Cool for a couple of minutes and puree soup in a blender until smooth
- Transfer soup back to saucepan and stir in milk and heat lightly
- Season with salt and pepper
- Transfer soup into bowls and add lemon juice
- Top with fried leeks
- For Topping: Slit the 2 inch piece leek and cut them lengthwise into thin strips. Cut the leaf also into thin strips. Half fill a small pan with oil and once hot (until a cube of bread crumb browns in 30 seconds) add the shredded leek and deep-fry for about a minute or until browned and crisp
- Serves: 4