I personally love watercress in a salad; however, you have to trust the quality of watercress you are purchasing to eat it raw because of potential parasites (pregnant women should avoid it raw). I also like it just sauteed in olive oil as a side dish with lamb chops for instance. But, for my children, I am not going to serve them raw or sauteed watercress for another few years. Right now, I am just really happy they like it in a soup. I just have to plan to make more because one bunch is not enough for all of us anymore! Bon Appétit!
Ingredients (for 4 persons)
- 1 bunch of watercress, washed and chopped
- 3 cloves of garlic, minced
- 1 small onion, minced
- 2 potatoes, skin off and cubed
- salt and pepper to taste
- Olive oil
- In a pot (with lid), over medium-heat, saute the onion and garlic in olive oil.
- Add the watercress and potatoes and saute until the watercress is a little wilted.
- Add about 3 cups of water : you want the vegetables to be covered.
- Put the lid on and simmer for about 15 minutes or until the potatoes are soft.
- Blend thoroughly, discarding some parts of stems that don't cooperate!
- Add salt and black pepper to taste .
- Serve with crème fraîche, grated cheese, toasted bread.My personal comments:
- I (and my children) like the watercress soup to be really smooth. That's why I cut the watercress stems before cooking them so that they blend more easily.