From: Linda McCartney’s Home Cooking, p. 55.
A hot and creamy watercress soup with potatoes and cream.
Watercress was one of the ingredients I had not tried before starting this cooking project. And I must say I really enjoy its fresh and sharp taste when used in salads. This soup boils the watercress with the potatoes and purees both at the end of the cooking time.
Even though the soup tasted pleasant, boiling altered the taste of the watercress and made it taste almost like leeks. I would have preferred keeping some of the distinct watercress taste- maybe by adding it at the last minute before blending and then serving immediately? Will try this out.
Vegan: Use plant-based milk and cream and mit the egg yolks (or add 100-200g of silken tofu before you blend the soup).