Liz's Portuguese Watercress Soup Recipe
Posted in: Soups / Stews
Aug 10, 2020
5 out of 5 with 2 ratings
2 tablespoons of extra-virgin olive oil1 yellow or white onion, chopped1 (14 oz) potato, peeled and diced2 medium carrots, scrubbed well and diced4 cloves of garlic, minced5 and 1/2 cups no-salt-added vegetable broth, heated1 teaspoon of sea salt, or more as needed1/4 teaspoon of freshly ground black pepper, or more as needed5 oz of fresh watercress2 tablespoons of unsalted butter (optional
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This site uses US measurements.
- Pour the oil into a large saucepan over medium heat.
- Once the oil simmers, add the onion, potato and carrots.
- Cook stirring often, until the onion starts to soften, 5 minutes.
- Add the crushed garlic and cook, stirring, for 1 minute.
- Add the hot broth, salt and pepper (once the liquid starts to bubble, reduce the heat to medium low, cover and cook until the vegetables are tender, 30 minutes).
- While the soup is cooking, rinse the watercress and remove any large or tough stems (reserve 4 to 6 whole sprigs to garnish the soup) then coarsely chop the rest of the watercress.
- Once the soup vegetables are tender, remove the saucepan from the heat and use a hand blender to puree the soup until smooth.
- Return the soup to medium heat and bring to a very gentle bubble, then add the chopped watercress.
- Cook for a minute or two, then divide among serving bowls, garnishing each with a reserved sprig of watercress.