This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.
- Total Time:
- Yield: Makes 6 cups
Source: Body+Soul, October 2009
- 1 tablespoon plus 1 teaspoon olive oil
- 3 garlic cloves, thinly sliced
- 1 large white potato (12 ounces), peeled and cut into 1/2-inch dice (2 cups)
- Coarse salt and freshly ground pepper
- 3 cups low-sodium chicken stock
- 2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped
- Lemon wedges, for serving
Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.