With the arrival of warmer weather over the weekend, I am starting to think that spring may come after all. For the first time, in a long time, I am searching out 'lighter' soups in hopes of ushering in a new season. Beautiful purple sprouting broccoli, watercress and asparagus are all making their debut at the local market.
Prior to living in Scotland watercress was not on my kitchen radar screen. This quintessential leafy green superfood is hugely popular in the UK. It has a wonderful peppery taste and is brimming with over 15 vitamins and minerals. Gram for gram watercress contains more vitamin C than an orange, more calcium than a glass of milk and more iron than spinach.
3 large bunches watercress, destalked and chopped
4 oz butter
5 leeks washed and chopped (the white parts only)
4 medium potatoes, peeled and chopped
3 pints vegetable stock
4 tablespoons crème fraîche, plus garnish
salt
freshly ground black pepper
Melt the butter in a large stockpot. Add leeks, potato and watercress. Stir until coated with the melted butter.
Sprinkle a little salt over the vegetables cover with a lid and let the vegetables sweat over a low heat for about 20 minutes. At the 10 minute mark stir the vegetables.
Add stock, bring to a simmer, cover for about 10-15 minutes or until the vegetables are tender. Remove from the heat and allow to cool. Puree soup in batches.
Return soup to the stockpot, swirl in 4 tablespoons of crème fraîche, season to taste and reheat very gently. Serve in warm soup bowls and garnish each one with a dollop of crème fraîche and watercress leaves.
serves 4
