Add the watercress and cook it for 2 minutes
Stir in the vegetable stock, cover and cook gently, simmering for 10 minutes
In an electric blender or a food processor with a metal blade, puree the watercress mixture.
Rinse out the saucepan and put in the puree
Stir in the ground almonds
In a small cup, combine the cornstarch and one cup of cold milk.
Stir cornstarch mixture into the watercress mixture
Stir in the remaining cup of milk and simmer it for 5 minutes, Here is a refreshing cool, green soup you can enjoy sipping on a warm, sunny day. Watercress and Almond soup is a delight to eat when the heat is on and the more you know about watercress, the more you will appreciate it.
Watercress goes way back. At about the time that Plato was studying philosophy under Socrates, the Greek doctor Hippocrates started the first hospital and used watercress to treat blood disorders. He grew this herb in nearby natural springs. Watercress is among the oldest leafy greens consumed by humans and is much more than a garnish. It is loaded with vitamins and minerals. Back in the early sea journey days, scurvy was a problem and we’ve all heard about slivers of lime being given to sailors to prevent scurvy. Lesser known is that a 17th century herbalist celebrated watercress as a remedy for the scurvy problem. When James Cook went around the world he actually took plenty of watercress for him and the crew.
Since watercress was served at the very first Thanksgiving with the Pilgrims in
New England, it has been acknowledged as an important leafy green vegetable.
If you have tasted potage cressionniere you have enjoyed watercress in an enchanting hot soup.
Today I present watercress in a chilled soup because I want people to eat soup even when the temperature is soaring. If watercress is new to your pantry, get ready for a thrilling expedition when you make watercress and almond soup. Bon voyage, mates.
From: Book of Soups, Lorna Rhodes, HP Books, N.Y., 1989
Watercress & Almond Soup Serves 4
2 large bunches watercress
2 tablespoons butter
1 small onion, minced
2 cups vegetable stock
1/3 cup blanched almonds, toasted and then ground
1 heaping tablespoon cornstarch
2 cup scold milk
Salt and pepper
Thinly sliced almonds, toasted lightly
Wash and drain watercress. Reserve a few sprigs
Cut off coarse stalks and chop the watercress
Melt butter in a large saucepan
Fry the onion in the butter until softened
Remove from heat, allowing to cool.
Refrigerate at least 4 hours to marry flavours.
Garnish with thinly sliced almonds and watercress sprigs. Enjoy this delicious, multi-vitamin of a plant in watercress and almond soup