"Uma abundância de agrião, fazer sopa" .......

"....and as we all know when life gives you an abundance of watercress,you make soup".......

Sometimes the best things happen when you are least expecting them to. More often than not I shop with an open mind, receptive to what I may find in the market or fresh produce counters of the supermarket.Abandoning the shopping list can result in the creation of some of the most spontaneous and tasty meals.This happened to me yesterday, I walked into the supermarket the first thing that caught my eye was bunches of fresh young watercress still with root balls attached and on promotion at €0.99  for 3 bunches.Well that was a summer lunch taken care of.In the words of David Lebovitz whose blog I consulted
"....and as we all know when life gives you an abundance of watercress,you make soup".......
Well, there´s no time like the present and there´s no present like time.These were the words which came out of the mouth of a humble Indian taxi driver by the name of Babul in one of the Marigold Hotel films.How Profound” I thought to myself, damn shame it was scripted.Any way it was exactly the moment to put it to practice.I had some time on my hands and it seemed the opportune moment to do something with this abundant windfall.
Watercress soup is one of those great soups, that don’t require a lot of ingredients. Instead it depends on coaxing flavour out of the few ingredients that you have. Potatoes,onion, butter, watercress, and I have to confess to throwing in a handful of peas to bulk it up and boost the colour. Watercress is packed with flavour, for example, so keeping it simple highlights that vibrant green color and peppery flavour of the cress.
Watercress soup ( sopa de agrião )
Serves 6
Clean the watercress in a colander under the tap to get rid of any grit.You can use all the leaves and tender stems but discard any woody stems.For a creamier soup add a swirl of heavy cream,greek yoghurt or creme fraiche before serving the soup can be served hot or cold my preference is for a chilled version.
3 tablespoons of butter
1 medium onion peeled and diced
salt and freshly ground black pepper
1.5 ltrs vegetable stock
450g potatoes peeled and diced
250g watercress leaves and tender stems
1 cup fresh or frozen peas ( optional
In a large pan,melt the butter.Add the onion,season with salt and pepper, and cook over a medium heat stirring frequently until the onion is translucent,about 5 to 6 minutes.Add the stock and potato and cook,covered until the potato is tender,about another 10 to 15 minutes.turn off the heat and add the watercress and peas if using.Allow the watercress to wilt. Cool slightly then blitz the soup in a blender or alternatively blend in the pan with a stick blender until smooth.
Reheat the soup if serving hot or chill the soup in a container in the refrigerator.
The soup will keep for up to three or four days in the refrigerator.It can be frozen for up to two months 


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