Red Spring Onion Watercress Soup
by Ruby R. Hoy
- 2 Tbsp. sunflower oil or ghee
- 1 medium yellow onion, diced
- 3 large scallions
- 1 large shallot, thinly sliced
- 2 red spring onions, cut into 1/4-ince slices, and separated into circles
- 2 garlic cloves
- 1 large russet potato, cut into 1/2-inch cubes
- 8 oz. or about 6 cups of fresh watercress, locally harvested if possible
- 4 cups chicken or vegetable stock
- 2 cups water
- salt and pepper, to taste
- plain while milk yogurt, wild chives, toasted sesame and sunflower seeds for garnish
Wash and roughly chop watercress.
In a large heavy bottomed pot, sauté yellow onion, green onion, shallots, and red spring onions with ghee or sunflower oil and a pinch of salt, over medium-low heat for about 10 minutes, until soft and translucent.
Add potato and garlic, and sauté for about 3 more minutes, until potatoes are coated with oil, and garlic is fragrant.
Add stock and water, and bring to a boil. Reduce heat to simmer and cover pot until potatoes are soft, about 10 minutes. Add watercress, and simmer for another 3 minutes, until wilted. Remove from heat. Season with salt and pepper, and let cool for 10 minutes. With an immersion blender, or using an upright blender, puree the soup (if you are using an upright blender, you will have to do this in small batches, transferring to a large bowl as you go). Top with plain yogurt, chives, chive oil, and toasted seeds, and serve with a hearty bread.
If you desire, add 1 cup of coconut milk, whole milk, or cream after adding the watercress for an even creamier texture.
Yield: 4 servings