Watercress (Multi-National)

      If you are exhausted with simple green lettuce, then this spicy peppery green is for you.  I you want to make a soup with a green color, but without the taste of peas then this member of the cabbage family might be right up your alley.  Watercress is a very green short leaf plant which is finely becoming popular again in the 21st century.  It is grown usually in either aquatic or semi-aquatic conditions which is what gives it its peppery taste that is sometimes compared to mustard.
      Watercress was traditionally used, not in salads, but in small finger sandwiches called 'Water Cress Sandwiches' (First recipe comes form Victorian England).  Which is a mixture of cream cheese and watercress between two pieces of white bread cut into a small square or triangle.
       Popularity of Watercress seemed to die down, until the 1950's when American house wives used the sandwiches during small hostess parties.  The 1960's saw the emergence of salads as a meal, where Watercress was used as a substitute for the very bland iceberg lettuce.  If you are trying to eat healthy eat a salad at lunch, if you want to enjoy eating a salad at lunch, use Watercress.

Watercress Soup

1 ounce butter

1 medium sized onion, finely chopped

9 ounces russet potatoes, diced

2 1/2 cups chicken stock

2 pounds 4 ounces watercress, trimmed and chopped

1 cup half and half

2 tablespoons chopped chives

In a large sauce pan, melt the butter and add in the onion.  Cover the pan and cook over low heat until the onion is softened but not brown.  Add the potato and chicken stock and bring the soup to a simmer for about 12 minutes, or until the potatoes are very tender.  add the watercress and cook for 1 minute

Remove the pan from the heat, and leave the soup to cool for a bit before pouring into the food processor.  Blend the mixture until smooth and return the mixture to the cleaned sauce pan.  Bring the soup back to a gentle boil and stir in the half and half.  Season the soup with salt and pepper to your own taste and pour into four separate bowls.  Garnish the dish with the chopped chives placing them into the center.  Serve immediately.

Serves 4