Watercress Soup

I found another unique recipe in my new book: "La Cuisine".  It is a soup made with watercress and potatoes.  It was super easy.  I had never used watercress before.  The recipe makes 4 servings.

Ingredients:
4 potatoes, peeled and quartered
bunch of watercress, leaves reserved
1-2 Tbsp tapioca
salt
2 Tbsp butter
greek yogurt, dollop
olive oil, garnish on top
nutmeg, garnish on top

Directions:
1.  In a large saucepan, bring 6 cups of salted water to boil.  Add stems of the watercress and potatoes. Reduce the heat to low and simmer for 30 minutes.

2.  Puree the soup using a food mill or blender.  Return the soup to the pan and bring to a simmer over low heat.  Add the tapioca and cook, stirring often, until slightly thickened, 10 to 15 minutes.

3.  Finely chop some watercress leaves.  Add the butter to the soup and stir until it melts creamily.  Pour the soup in bowls, garnish with olive oil, greek yogurt and nutmeg.

Jason and Beth's Rating: 3/10

Nutrition:
168 calories
6g fat (4g saturated)
15g cholesterol
200mg sodium
28g carbohydrates
2g fiber
1g sugar
2g protein