I love watercress. And love the soup. Sometimes I get a bit carried away and put a Bit of grilled or pan fried salmon In the soup plate - when we need more than soup but still want soup and not something heavy . That meal I call ‘pond filter needs cleaning ‘Cream of Watercress Soup
Couple/Few bunches of watercress, stems removed
Swipe of (vegan) butter
Pound or two of leeks
Small yellow onion
4 cups chicken stock
2 cups heavy (cashew) cream
Juice of 1 lemon
Salt & White Pepper
(Optional) Dollup of vegan coconut yogurt or Creme Fraische
(Seeeeeriously optional) caviar on top of the cream
Melt the butter in a deep sauce pan, and sweat the leeks and onions until soft but not caramelised. Add stock & cream, bring to simmer for about 30 minutes until veg are soft and base a bit reduced. Add watercress. After about 5 minutes, hit with an immersion blender, season with lemon & salt/pepper, and serve.
(Optional) I almost always add the yogurt, I only add caviar when I’ve got Japanese flying fish roe in my freezer, or I’ve just been sturgeon fishing. I only fish for sturgeon once in a blue moon. And the weather is good. Because line fishing for sturgeon is boooooooring. Most people add black sturgeon caviar via some restaurant that popularized this years back; many others add salmon roe. To me salmon ‘caviar’ is better known as “bait”. Hard pass. Shudder. But some people like it. I’m not sure why? But to each their own.