The sun was shining this weekend in Seattle and I wanted to try out a new path called the Cross Kirkland Corridor. This is not the typical walk I do as I usually try to find a forest or mountain but I was lured by the fact that the Chainline brewery was literally right on the trail, this place has delicious beer!
The path is lovely and wide and at parts has a slow moving stream on either side of it. When walking along trying to stop my son from falling into the stream I noticed the stream was full of watercress. This watercress was in perfect condition and had not yet flowered. Once the watercress flowers the peppery taste turns bitter and is not terribly nice to eat.
I decided to gather up a bunch to take home and made some soup. Here is my recipe for watercress soup:
Lots of watercress (3 - 4 cups should be good!)
Salt and pepper
Clean the watercress and get rid of stems so you just have leaves, set this aside. Finely dice the onion and brown in the olive oil until translucent. Use a mandolin or slice the potato as finely as possible, add watercress and then add stock so it the watercress just sticks out above the stock a little. Cook for about 5 - 7 minutes until potatoes are soft and watercress has wilted. Use a hand immersion blender and blend. Finish with cream, salt and pepper….delicious :)