Watercress Soup


  1. In a Dutch oven or soup pot, melt the butter. 

  2. Add onion, season with salt and pepper, and cook over medium heat stirring frequently until the onion is translucent, about 5 to 6 minutes. 

  3. Add the water and diced potato and cook, partially covered, until the potato cubes are tender, about 10 minutes. 

  4. Turn off heat and add the watercress and peas, stirring a few times to wilt the cress. 

  5. Puree the soup using an immersion blender, or wait until the soup is lukewarm and puree until smooth in a blender. 

  6. Once the soup is pureed, rewarm the soup in the pot, season with salt and pepper and serve. 

  • 3 tablespoons butter (replace with vegan butter to make a vegan dish)

  • 1 medium onion, peeled and diced 

  • Salt and freshly ground black pepper to taste

  • 6 cups water

  • 1 pound potatoes peeled and diced

  • 8 ounces watercress, leaves and tender stems

  • 1 cup fresh or frozen peas