Watercress Soup

10/10/08

As is, this is a vegetarian, Passover-friendly, gluten free dish. Most of that goes out the window if you top with croutons, though. And the croutons are a delicious addition.

1 large bunch watercress (about 6 ounces)
1/4 cup (1/2 stick) butter
1 onion, chopped
2 large parsley sprigs
2 large thyme sprigs
1 large garlic clove
1 bay leaf
2 cups low salt broth... veggie or chicken (I prefer chicken)
1 pound russet potatoes, peeled, cut into 1/2 inch pieces.

1 cup (or more) cream

In a heavy stock pot, saute onion. Once carmalized, add garlic and saute for 1-2 minutes, until fragrant.
Add stock, butter, spices, and potatoes. When potatoes are near done, remove sprigs and leaves and wilt in watercress.

When potatoes are completely done, add half cream and blend. Add more cream to help reduce thickness of soup. Salt to taste.

You can use more broth in place of cream, making this dish parve (depending on your choice of butter/ margarine) and a bit healthier.