“I froze down the watercress”, my husband confessed, with a mixture of sheepishness and pride.
Instead of this..
I saw this!
Ummm….for the record, he is not crazy (well, only a little). At least, I am partly to blame for this strange endeavor. Let me explain.
Each year, the dog days of summer transform our sedate Maryland garden into a gluttonous overgrowth of defiantly giant zucchinis, a battlefield of warring herbs (mint wins every time) and a littering of forlorn cherry tomatoes dropping off the vines. My naturally nurturing zeal wilts in the heat and humidity of August. While I aestivate within air conditioned suburbian comfort, my vegetable beds become food pantry for the bunnies and bugs.
Not this summer. For some reason, late summer was unseasonably mild and I could hardly ignore the prickings of my conscience as the good earth generously repaid me for all the compost and topsoil I slavishly applied in the optimistically cool days of spring. Faithful readers, you already know that I froze down curly kale. That was not all. In a fit of enthusiasm, I grated the overgrown zukes, and froze them flat on a cookie sheet, inside freezer bags, for future conversion into yummy kofta curry. I made little ice cubes of coarsely chopped cilantro which have since infused my mundane winter offerings with fragrant delight! No doubt this fleeting moment of industriousness will be engraved in my selective memory while I wallow in future laziness. Follow the logic here..when the bunch of fresh watercress procured over the weekend languished past Thursday, hubby feared the worst. Our aging refrigerator, which has an Energy Death Star rating, excels at converting the crisper contents into mush. We yearn for the arrival of the SubZero wonder this coming March, when our kitchen is remodeled..but that story surely awaits a future happy blog. For now, we have the uniquely green offering of watercress ice cubes.
Soup it is!
After some quick research, I found a satisfyingly simple recipe from the chef of Ballymaloe Cooking School. Isn’t it strange that the most ridiculous sounding names appear quixotically charming when related to Ireland? I am informed that this is the same recipe that enabled St. Brendan (the 6th century Navigator Apostle of Ireland) to live to the venerable age of 180 years! Putting aside that bit of blarney, I set to work.
Watercress Potato Soup (Cream of Watercress)
- In a heavy bottomed pot, melt about an inch of unsalted butter (2 tbs) and a spoon of olive oil. The oil keeps the butter from burning. Heat on low, until butter foams a bit.
- Add equal amounts of cubed potatoes and chopped onions. If you must measure, the recipe says 1.25 cups each. Although how one can quantify cubed potatoes, I do not know. Surely, that must depend on the cube size, which was not specified. I just used 2 large red potatoes and half of a giant Mayan sweet onion. Sprinkle coarse salt and plenty of black pepper.
- Saute on low heat until the onions sweat. This is the official, somewhat disgusting term for the onions becoming soft and translucent, but still white. 10 minutes will do.
- Add 2 cups of stock (animal or vegetable) and 2 cups of light cream (or milk). Simmer on low until potatoes are soft. Another 10 minutes or so.
- At this point you would add chopped watercress. Use the stem and leaves, one bunch (milder) or two (Soylent Green strength). I will add my bright green ice cubes, appropriately befitting an Irish recipe. Continue simmering for another 10 min at most. The watercress should stay green.
- Puree to creamy smoothness. I used a handy immersion blender. Let simmer. The soup will be a lovely light green. Taste to correct seasonings. I added a pinch more salt, lots more fresh pepper and two tsp of good balsamic vinegar. Serve with a swirl of good olive oil, a sprinkle of red pepper flakes and some grated Parmesan cheese.
We had the soup with store bought rosemary focaccia bread, warmed in the oven with a drizzle of olive oil. Mmmm….warm, smooth luscious goodness with just enough of a bite to the palate, and fragrant slices of toasted bread, crunchy on the edges and chewy in the center.
Stay warm, my friends!
Very nice too! I freeze chopped chillies in the same way. I hadn’t thought of puréeing them first. I de-seed and chop in slices and fill the ice tray with water and chopped chilli. Easy to take one or two out and add to the curry.
I have learnt to snap freeze celery because I can’t grow it – and buying it means buying a lot. Now I can boil cut up small pieces for 1½ minutes and plunge in cold water, dry and ziplock into a bag. I am getting smarter at this freezing game.
Veronique, you may be better off leaving the chillies chopped rather than puréed because chillies have volatile oils that may be lost more quickly if the surface exposure is greater. I’ve noticed that ground up chilli “chutneys” are really spicy on Day 1 quickly become tame in a day or two.
I’m going to try freezing celery! Often, I need only a couple stalks for flavor, and never know what to do with the rest that week. Thanks for the tip!
WHAT VITAMINS ARE IN WATERCRESS?
Watercress has lots of iron and vitamin C, Lorraine. I became anaemic during chemotherapy and after my treatment I couldn’t eat enough of it.
Thanks for this, in Hampshire (England) we have an abundance of watercress each summer, but I really crave it in the winter, so if it works by freezing this is excellent news.
I am also replacing basil and pine nuts with watercress and peanut butter to make a pesto – it is delicious.
I love the idea of watercress pesto- must try, thank you!
This soup I really must try. One question how did you freeze watercress?
Sorry, meant to add: Did you freeze the watercress raw or cooked in some form?
Hi Lynn, the watercress was raw…chopped and pureed if I recall correctly. Hope this helps, enjoy!
Thanks for your reply! I will puree some raw watercress today. How many cubes do you put in for the soup above? I bought so many bags of watercress the other day as I am detoxing with watercress and apple and lemon juice for 3 days but there is only SO much I can drink! The rest I will freeze and attempt to make your lovely soup above!!!
Just a guess, because I don’t know how concentrated your cubes are..but half a dozen should be plenty. Go by the color, you want a mild green.
Just to let you know I made the soup and it was the most delicious soup I have ever eaten and I experiment with lots of soups!!! Thank you!!! 🙂
Great to hear that, thank you for letting me know! Here’s to more delicious and healthy soups in our future 🙂