Watercress Soup - How to Cook Watercress - Watercress recipe - Soup with Greens

Wondering how to cook watercress? Start simple with this basic but flavorful watercress soup - no cream and other than butter, it's dairy-free! It's a great recipe for learning the watercress flavor and a wonderful recipe for getting more leafy greens into your diet - leafy greens, especially watercress, are super nutritious. Serve with a small cheese plater and fresh crusty bread for a very French and filling meal. Watercress has a mild peppery bite, like arugula, and is a thin, soft green, like spinach. It cooks quickly, so this soup will be ready in no time. Just cook the potatoes down til they're softened and blend everything together. This Watercress Soup Recipe is by David Lebovitz. Ingredients below or at http://www.cookingcompaniontv.com/wat...

Watercress Soup
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from [DavidLebovitz.com][1]

[1]: https://www.davidlebovitz.com/watercr...

Ingredients:
3 tbsp butter
1 medium onion, finely diced
1 pound potatoes, diced
6 cups of water
8 oz watercress

Recipe summary: Heat butter in a large heavy-bottomed pot over medium heat. Cook onions in butter for 5-6 minutes until they're translucent. Add potatoes and water, and a few pinches of salt. Increase heat to medium high. Partially cover and cook for 10 minutes. Check for potato doneness. Then, add the greens, let them wilt. Turn off the heat, and let the residual heat cook down the greens for about 15 minutes. Blend it up and serve.

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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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