WATERCRESS AND ALMOND SOUP

A-Z Soups

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 17^th 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

Ingredients:

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

Method:

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

stirring intermittingly.

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