This recipe is from "Saved By Soup" by Judith Barrett
Summer Watercress Soup
2 medium-size bunches watercress, stems removed, rinsed and dried
1 medium-size onion, peeled and cut into 1-inch pieces
1 large yellow boiling potato (about 1/2 pound), such as Yukon Gold or Yellow Finn, peeled and diced
1 medium-size clove garlic, peeled
2 cups water
salt and freshly ground black pepper
2 cups buttermilk
Combine the watercress, onion, potato, garlic and water in a heavy 3-quart saucepan over medium-high heat. Bring to a boil, partially cover the saucepan, reduce the heat to medium-low, and simmer until the potato is tender, 20-25 minutes. Transfer the soup to a food processor or blender or use an immersion blender, process until smooth, then season with salt and pepper to taste. Pour the soup into a large mixing bowl and allow it to come to room temperature. Cover the bowl, refrgerate until the soup is thoroughly chilled, about 3 hours. Stir in the buttermilk before serving.
This is a very nice, refreshing soup.
I also have a great recipe for a rice salad with watercress, but I didn't have enough people to eat that this week. Maybe we'll get more watercress next week?
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