Move over kale, there's a new powerhouse in town. Well, it's actually been around for a long time. In fact, Hippocrates built his first hospital near a natural spring because it was a natural habitat for this green. I'm talking about watercress.
What? The limp, frail little thing found in English tea sandwiches with crusts trimmed off?
Yes. It's Clark Kent before he ducked into a phone booth to morph into Superman.
Through the centuries, this peppery green was a staple for both the diets of Roman soldiers and of the poor working class in England, and then ebbed out of favor. But it's seen a recent surge in popularity. Technically it's in the same cruciferous family of kale, broccoli, Brussels sprouts, and arugula, but packs the highest nutrition punch of all, yes even more than kale, calorie for calorie. It's great for building bones, fighting cancer, and lowering blood pressure - and 2 cups weighs in at a skinny 7 calories.
So next time you're at the market, pick some up. Chop and scramble it into some eggs, add it to salads, or sauté in olive oil, salt and pepper, to add to your next batch of brown rice.
Or, make this soup. It's a great lunch, or a starter soup served in shooter glasses for your next party. Since it's served chilled, you'll have plenty of time to whip it up a couple of days before your guests arrive.
Watercress and Buttermilk Vichyssoise
Ingredients
- 2 tablespoons unsalted butter
- 1 cup finely diced sweet onion
- ½ cup thinly sliced leeks – white and very very light green parts only
- 2 cups thinly sliced Yukon potatoes
- 1 teaspoon chopped garlic
- 2 cups vegetarian broth
- 3 bunches watercress leaves and stems chopped (about 6 cups, chopped)
- 1 cup buttermilk
- 1 ½ teaspoon kosher salt
- ½ teaspoon white pepper
- 2 tablespoons mascarpone cheese
- pinch kosher salt
- ½ teaspoon lime juice or to taste
Instructions
- Melt the butter in a heavy bottomed pot over medium heat - I use my Le Creuset for this. Add the onion and leeks and reduce the heat to medium-low. Put a lid on the pot and cook the onions and leeks until soft - about 15 minutes. At this level of heat, it's more sweating than sautéing - be careful not to brown!
- Add the potatoes and garlic. Replace the lid to the pot and cook for another 5 minutes.
- Add the broth and watercress, and bring to barely a simmer. Cook for 5 minutes, and pour the soup into a blender. I use my Ninja blender for this. Purée the soup and pass through a food mill if desired. The food mill will ensure that any stems remaining are removed.
- Stir in the buttermilk, salt and pepper. The soup may taste under salted, but when chilled it will be fine. Chill for a few hours or ideally overnight before serving.
- Whip together the mascarpone cheese, salt and lime juice with a small whisk or fork. Drop a ½ teaspoon dollop of cheese on each soup shooter.
Liz
What an elegant soup, Susan! It's been years since I've had watercress soup---and it was garnished with some sort of shellfish! Yours looks just as amazing.
The Wimpy Vegetarian
I hadn't had it in years either! Thanks so much!
Miss @ Miss in the Kitchen
This looks incredibly delicious! We out driving around looking at some land the other day and my husband spotted some wild watercress. I really wanted to stop and grab it because I can never find it in the stores here.
The Wimpy Vegetarian
Next time, grab it!! It's so, so good for you! I found some mint growing along the road just this week while I was walking our puppy and snatched some up 🙂
Heather | girlichef
Oh, I love watercress, but I definitely don't use it enough. Buttermilk in chilled soups is so amazing, I love the creaminess and the tang it adds. This sounds fantastic!
The Wimpy Vegetarian
Buttermilk is such a good addition to things - like Greek yogurt is. I love creamy tangy flavors.
Oui, Chef
So beautiful, Susan! I LOVE watercress, and only wish it were easier to find around here.
The Wimpy Vegetarian
Thanks Steve! It's all over here, but I can never find ramps. Never. So I'll send you some watercress, and you can send me ramps.
lizthechef
Your soup looks lovely - I remember picking it from the creeks near our house in PA when I was little. My mother laughed when I called it "Watercrust"....
The Wimpy Vegetarian
I love it - watercrust. I sometimes see it growing wild here too - I had no idea until more recently just how nutritious it is.
Barb | Creative Culinary
Wow; sounds fantastic and I happen to have both leeks and potatoes. No watercress though but I'm intrigued enough to source some and give this a shot. Me and Napolean! 🙂
The Wimpy Vegetarian
It's been interesting to me to see that not everyone has tons of watercress in the stores like we do! It's definitely worth sourcing.
Ansh
This is a Diva like soup. So elegant and sexy at the same time. Watercress is one of my favorite greens. I just never thought of a soup with it. Until now 😀
The Wimpy Vegetarian
Thanks so much Ansh! I love the idea of a Diva soup! This is perfect for entertaining!
Jane, The Heritage Cook
You never fail to thrill and amaze us Susan! I love this soup and did not realize it packs the same power as broccoli and the other greens. I love watercress but the others are too much for my high bitter sensitivity. Now, thanks to you, I have the solution!
The Wimpy Vegetarian
Who knew? I sure didn't. Once I saw the report on it, I buy watercress every chance I have now. Luckily we get it in all our stores 🙂
Eha
A kifelong lover of vichyssoise I am more than chuffed at having found such an elegant interpretation and, loving watercress and buttermilk, cannot wait to try the taste . . . like your plating also 😉 !!
The Wimpy Vegetarian
Thanks so much!
Jeanette Chen
I haven't had watercress in so long - such a beautiful presentation!
The Wimpy Vegetarian
Thanks so much!
Suzanne
Susan, I love this recipe. Watercress is one of my favorites and I never thought of making into soup, the recipe is amazing and your presentation is gorgeous. I can't wait to make this.
The Wimpy Vegetarian
Thanks so much Suzanne! I'm way behind on commenting - so forgive the delay. I love watercress too - and it makes such a nice soup. I think you'd really enjoy it 🙂 Hope you're doing well!!
Lana | Never Enough Thyme
What an elegant soup! This would be a perfect starter for any dinner party or a lovely summer luncheon.
The Wimpy Vegetarian
Absolutely, Lana! And with Easter around the bend, this would make a nice starter. Oh wait - St. Pats would be another occasion for watercress soup!