Watercress Soup
cooking.nytimes.com
Claimed by M.F.K. Fisher
Serves 4 · 3 of 8 items checked · 4 aisles
Produce
- Checked by M.F.K. Fisher
Meat & Poultry
Dairy & Eggs
- Checked by M.F.K. Fisher
Spices & Seasoning
- Checked by M.F.K. Fisher
Recipe by M.F.K. Fisher
A peppery watercress soup, cooked quickly so the greens stay bright, finished with a swirl of cream.
Watercress runs through Fisher's writing as a taste of clean, cold water and early spring. This soup cooks the greens only long enough to wilt them, so their bite survives the blender.
The dish
3 of 8 items checked
cooking.nytimes.com
Claimed by M.F.K. Fisher
Serves 4 · 3 of 8 items checked · 4 aisles
Soften the onion and potato in butter without browning, then add the stock and simmer until the potato is tender.
Add the watercress, reserving a few sprigs, and cook just until it collapses and turns bright green.
Blend the soup until smooth, then return it to the pot and stir in the cream. Season with salt, pepper, and a grating of nutmeg.
Serve hot or chilled, with the reserved watercress chopped over the top.
Adapted from The Art of Eating. View a published recipe at NYT Cooking (opens in a new tab)
The harvest table · Sonoma, California
A tasting at the Silver Palate · New York, New York