Spring Soup

March is roaring in like a lion where we live. Blustery days and the arrival of watercress in the produce department make this an ideal time for my watercress and leek soup. This can be made without the zucchini, but I think the squash add a lovely silkiness to the soup.

Watercress and Leek Soup

1 tablespoon Kerrygold butter
1 tablespoon grapeseed oil
3 small leeks, cleaned well and diced
1 bunch watercress, washed and rough chopped
2 Yukon gold potatoes, peeled and diced
2 small zucchini squash, washed and diced
4 cups chicken stock ideally homemade or best quality store-bought
1/2 teaspoon dried thyme
1 teaspoon Irish grey salt
Fresh ground black pepper (I ground the mill 25 times because we're big black pepper fans)

In a large soup pot or Dutch oven, heat the oil and butter over medium. Once butter fully melted add leeks and sweat for five minutes. Add watercress, potatoes, zucchini, thyme, salt and pepper and allow to cook for five to seven minutes more. Pour stock over vegetables and bring to boil. Simmer covered until all vegetables very soft -- about 20 minutes. Remove from heat and blend until smooth using immersion blender. Serve immediately or can be made up to two days ahead and reheated. 

Make a meal by serving heaping bowls of the soup beside Irish Brown Soda Bread topped with Kerry Gold butter, smoked salmon and capers.


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