ingredients
all
vegetable oil
onions
garlic
leeks
celery
watercress
could also use spinach
chicken stock
replace with veggie stock for vegan
potato
peeled and cut into 2-inch pieces
3/4 tsp salt
adjust to taste
pepper
parsley
rosemary
sage
thyme
lemon juice
lemon zest
1
Warm the oil in a large dutch oven over medium heat. When hot, add the onions, garlic, leeks, celery, and watercress. Cook for 2 minutes.
2
Add the stock, potatoes, salt, and pepper. Bring to a boil, then simmer, covered, for about 30 minutes.
3
Wash and finely chop the fresh herbs.
4
Purée the soup with a hand blender.
5
Stir in lemon juice.
6
Mix in fresh herbs and garnish with lemon zest prior to serving.
source: inspired by the delicious potage at Harrow SF
notes
Technique adapted from Jacques Pepin's watercress soup.