I found this lovely hydroponic watercress at the grocery yesterday and knew I had to make some soup with it. This is easy to make and looks gorgeous when served. It has a rich creamy texture that doesn’t require cream.
Make soup:
2 cups of chicken broth
1/2 c. of thinly sliced potatoes
1 bunch of watercress
1/4 c. chopped onion
2 T. butter
Freshly ground black pepper
Poached Eggs
A few whole leaves for garnish
Place potatoes and onion with broth in sauce pot and bring to a boil. Test with point of knife to check for tenderness, about 15 minutes. Add watercress and stir until wilted. Put all in blender or food processor to puree. Return to sauce pot and add butter. Add freshly ground black pepper and keep warm while poaching eggs.
Poach Eggs:
Bring sauce pot of water to boil; add salt and about a tablespoon of vinegar. With spoon, swirl water in pan and carefully crack open egg shell and slip egg into swirling water (This will help keep egg together). Poach about two or three minutes depending on how you like your eggs.
To serve:
Place egg in center of shallow soup bowl and carefully pour soup around it. Garnish with a couple of watercress leaves. Serve at once.
Tags: egg, watercress soup
