Notes: If you use buttermilk, this soup will have a pleasant tang; cream, on the other hand, brings out the flavor of the watercress and potato. Serve soup hot or cold.
Yield: Makes 6 servings
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Amount per serving
- Calories: 106
- Calories from fat: 8%
- Protein: 4.7g
- Fat: 0.9g
- Saturated fat: 0.3g
- Carbohydrate: 20g
- Fiber: 1.9g
- Sodium: 132mg
- Cholesterol: 2.5mg
- 1 pound thin-skinned potatoes
- 1 quart vegetable broth or fat-skimmed chicken broth
- 8 ounces watercress (2 qt.)
- 1 1/2 cups regular or low-fat buttermilk or whipping cream (see notes)
- Salt and pepper
- 1. Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring potatoes and broth to a boil; cover, reduce heat, and simmer until potatoes are tender when pierced, 18 to 25 minutes.
- 2. Meanwhile, rinse and drain watercress. Pick six tender sprigs from stems and reserve. Coarsely chop remaining watercress, including stems; you should have 2 1/2 to 3 cups. Stir chopped watercress into potato-broth mixture and cook just until watercress is bright green and wilted, about 1 minute.
- 3. Pour half the potato-watercress mixture into a blender and, holding lid closed with a towel, whirl until smooth. Pour into a bowl. Repeat to purée remaining soup; pour into bowl. Stir in buttermilk.
- 4. To serve soup hot, return to pan and stir over medium heat just until steaming (do not boil). To serve cold, cover and chill until cold, 3 to 4 hours.
- 5. Ladle into bowls. Add salt and pepper to taste. Garnish with reserved watercress sprigs.
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