It’s starting to get cold out. I don’t know about you, but this makes me crave soup! My Godmother makes delicious soups and two of my favorites are her watercress soup and her spinach soup, with just a splash of lemon.
She always talked about how important the splash of lemon at the end was, and it is! If you don’t believe us, taste the soup pre-lemon, then post-lemon and I dare you to disagree! J
2 Tbsp butter
1 large Russet potato, peeled and diced
3 green onion sprigs, sliced
2 large garlic cloves, crushed
2 cups chicken broth
6 oz fresh watercress - leaves and tender stems only
1 lb fresh spinach, chopped
1/4 cup minced flat leaf Italian parsley
Salt and pepper, to taste
Juice from ½ lemon
Plain Greek yogurt (or sourcream)
Over med-high heat, melt butter in a large pot. Add potatoes and cook for about 10 minutes. Add green onions and garlic. Sautee for about 2-3 minutes. Add broth and simmer until potatoes are tender, about 10-15 more minutes.
Add watercress, spinach and parsley. Mix together until wilted. Puree in a blender until smooth. Return to pot and season with salt and pepper to taste. Add lemon juice.
Serve immediately with a dollop or drizzle of yogurt. Enjoy with a sliced baguette or grilled Panini sandwich.
Note: In order to keep the bright green color of the soup, I recommend serving immediately. The longer it sat on my stove top the more brown it turned.