RCI-SP.002.0229.001
Watercress and Lime Soup
Watercress and Lime Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 50 g
- (8 oz) Potato250 gdiced
- (8 oz) leek250 gchopped
- watercress3 bunchesstalks removed
- (1 3/4 pints) chicken stock1 litersalt and pepper to taste, grated rind and juice of 1 lime
- cream watercress sprigs to garnish4 tablespoons
Method
1
Melt the butter in a medium saucepan over medium heat, allowing it to foam and begin to turn a light golden color without burning.
3 minutes
2
Thoroughly wash and inspect the watercress, discarding any yellowed leaves or thick, woody stems, then roughly chop the remaining leaves and tender stalks.
5 minutes
3
Add the prepared watercress to the melted butter and sauté gently, stirring frequently, until the leaves are just wilted and bright green.
3 minutes
4
Pour in enough water or light clear broth to fill the saucepan and bring the liquid to a gentle boil over medium-high heat.
5 minutes
5
Reduce the heat to low and allow the soup to simmer, letting the watercress fully infuse the broth with its peppery, slightly bitter flavor.
10 minutes
6
Season the soup with salt and freshly squeezed lime juice to taste, stirring well to fully incorporate the acidity and balance the bitterness of the watercress.
2 minutes
7
Ladle the soup into warmed bowls and garnish each serving with a thin slice of lime and a few fresh watercress leaves before serving immediately.