Recipes - NOWBC Co-op

By: Nowbc  09-12-2011

This week, Skipping Rooster President, Lucy Cook shared her recipe for watercress soup.

Lucy’s Super Yummy Watercress Soup


  • 2 tablespoons olive oil
  • 2 medium to large potato – peeled and cubed
  • 1 large onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 cups chicken stock
  • 1/2 pound watercress, large stems removed (1 large Ziploc bag full)

(cream and extra watercress leaves, optional for garnish at the end)


  1. Heat the oil in a large saucepan over medium high heat. Add onion, stirring to coat with oil. Reduce heat to medium and cook until tender add 1 cup of water and bring to boil. Add the potatoes and season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5-7 minutes until potatoes are soft.
  2. Pour in the chicken stock and bring just to a boil.  Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  3. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point or freeze.)

You can top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

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