onionsFARMfood: Green Living with Chef Daniel Orr

I make this soup from local cress grown on Heartland Farm Creek. The beautiful young farmer brings her greens in a couple of times a week in the spring and early summer. The lovely white flowers make a beautiful garnish. The soup may be served either hot or cold, depending on the weather. In either case, quickly chill it so it keeps the vibrant green color, then reheat, if desired, just before serving.

Folks served: 8

5 bunches watercress, stems and leaves separated
2 onions, sliced
6 garlic cloves
2 potatoes, cut in rustic dice
2 parsnips, peeled and roughly chopped
1 c. white wine
2 qt. vegetable or chicken stock
1⁄2 lb. spinach
Tabasco
salt and pepper

Sweat onions in a heavy-bottomed pot. Add chopped garlic and half of the chopped watercress steams. Add white wine, stock, potatoes, and parsnips. Simmer until potatoes and parsnips are tender, then season and add the watercress leaves and spinach.
Return to a boil, take off heat, and puree immediately in blender. (Puree mostly the solids at first because you may not need all the liquid. You can always add more if you need to, but you can’t take it out.)

Cool down fast by swirling the bowl of soup in an ice bath. Adjust seasoning and serve cold with whipped crème fraîche and fresh watercress.

From FARMfood: Green Living with Chef Daniel Orr is published by Indiana University Press.  Recipes and photos by Daniel Orr

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