From The Motherland: Green Watercress Soup

Not thrilled about the thought of corn beef and cabbage for St. Patrick’s day this year? Celebrate with this: From the late Irish chef, educator, and writer Noel C. Cullen, a nutritious green watercress soup with vegetables, potatoes, and herbs, garnished with a cream swirl, and served with herbed scones.   Read on for the recipe:

Green Watercress Soup
Chef Noel C. Cullen

Serves: 8

Soup Ingredients:
*1 large onion, diced
*1/2 cup diced leek
*1/2 cup diced celery
*2 tablespoons butter
*2 medium potatoes, peeled and diced
*1 quart chicken or vegetable stock
*1/2 cup heavy cream
*6 ounces watercress, well washed
*1/2 cup of whipped heavy cream for garnish
*8 sprigs of watercress for garnish
Drop Scones Ingredients:

*3/4 cup all-purpose flour
*1 teaspoon salt
*1 teaspoon baking powder
* 2 tablespoons milk
*2 eggs
*1/4 cup melted butter
*1 tablespoon chopped mixed fresh herbs, such as parsley, basil, and rosemary
*4 tablespoons safflower oil

Soup

1. In a 2-quart heavy-bottomed saucepan, over medium-high heat, sweat the onion, leek, and celery in butter, until soft.
2. Add potato and chicken or vegetable stock. Simmer gently, uncovered, 25 minutes.
3. Add cream and watercress and simmer, 2 minutes. In a food processor fitted with a steel blade, puree until smooth.
4. Season to taste.

Scones

1. Sift together the flour, salt, and baking powder.
2. Blend in milk, eggs, butter, and herbs.
3. Pass this batter through a fine-mesh strainer into a small bowl. Refrigerate, covered with plastic wrap, I0 minutes.
4.  Heat the safflower oil in a heavy-bottomed pan. Pour a tablespoon of batter onto the pan. Cook on both sides, about 30-40 seconds per side or golden brown.

Presentation
Pour soup into warmed plates. Garnish with a swirl of whipped cream and top with a tiny sprig of watercress.  Serve warm drop scones separately.

More authentic Irish recipes from the legendary Chef Cullen are available in his cookbook, Elegant Irish Cooking.