Watercress is an excellent source of the antioxidants vitamins A and C, as well as vitamin K, an essential micronutrient for bone health. I found out from the web that it is also a rich natural source of lutein and zeaxanthin, two carotenoid nutrients that are gaining attention for their ability to protect vision and support cardiovascular health.
I enjoy watercress soup since young - the chinese version which is a clear soup cooked with pork ribs and dried red dates. The old folks believe that the soup has a "cooling" effect and this was one of the daily soups that grandma would cook for our dinner besides lotus root, ABC soup and many others.
Ingredients (Serves 6)
2 bunches watercress (about 300-400 grams)
1 carrot (peeled and cut into thin slices)
1 potato (peeled and cut into thin slices)
1 onion (peeled and chopped)
800ml chicken stock
200ml heavy cream
salt and pepper
40g unsalted butter
2 tsps roasted pine nuts
Heat up a large pot on medium high fire. Melt butter and sweat chopped onion for few minutes until cooked and transparent without browning.
Add chicken stock, chopped carrots and potatoes. Bring to boil. Continue to cook until vegetable is cooked.
Add the watercress to the pot. Stir well and cook for 2 minutes. Turn off the heat and purée the soup with an immersion blender. If you don't have an immersion blender, pour the soup in batches into a blender and transfer the blended soup to a clean pot. Be careful when blending hot liquids to only fill the bowl a third of the way, and to hold down the blender's lid while you purée the soup.
Reheat the pureed soup and add heavy cream. Salt and pepper to taste.
To serve, scoop soup into a soup bowl and sprinkle roasted pine nuts on top.