Rustic Watercress Soup with Carrots and Ramp Leaves
A pureed, but not smooth soup of watercress scented with ramp leaves. Grated carrots are the secret.
Keyword: Ramp Leaves, Watercress, Watercress soup
4ozfresh watercressabout 4 cups, chopped
8oz1 large russet potato, peeled and chopped
4oz2 small carrots, grated
4oz1 medium yellow onion, chopped
½ozramp leaves1 cup chopped
4cupschicken stock or vegetable broth
¼cupdry white wine
Extra virgin olive oil
Cracked black pepper
Fresh watercress leaves
Sweat the onion, potato, and half of the carrots in the butter for a few minutes until just tender, then add the wine and cook off. Don’t let the bottom of the pan darken.
Add the stock, salt and sugar and bring the mixture to a boil, then turn the heat down to low and cook for 20 minutes. Add the watercress and puree with a handblender, leaving it a bit coarse.
Add the remaining shaved carrot and pulse a few times to break it up. There should be visible pieces of carrot and watercress in the soup.
Allow the soup to sit for a few minutes so the carrot particles become tender, or put back on the heat for a moment, then double check the seasoning adjust as needed, and serve with a few sprigs of watercress on top, cracked black pepper, and drizzles of extra virgin olive oil.