Watercress Soup

This is maybe the easiest soup to make and a real favorite in my family. I was actually surprised how easily my two children ate their first bowl of watercress soup. You know, I was doing the "prep" talk (something like "we are going to have watercress soup tonight; it's really good, both papa and I love it; I was even maybe starting to tell them how I made it, just to keep them interested). I put their bowls on the table with a little bit of apprehension, waiting for their reaction. Part of me was already prepared to push for "at least a few spoons"... but no! My older child looked at me and said "c'est bon". My younger kid could not talk yet but by the speed he was gulping his soup, I could just tell that he was enjoying it! Blessed with this great success, it has become a favorite on my menu list. I also serve it over couscous; it makes a great dinner dish and it's easier (and less messy!!) to serve to younger children.
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.