A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 2 tbsp olive oil
- 1 potato peeled and cubed
- 1 bunch ramps chopped, including leaves
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 1/2 cups chicken or vegetable stock
- 2 1/2 cups milk
- 1 bunch watercress large stems removed
- 1/2 cup watercress leaves for garnish
- 1/4 cup whipped heavy cream optional
Heat the oil in a large saucepan over medium high heat. Add the potato and ramps, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
Pour in the chicken/vegetable stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.