Watercress & Parsley Soup
Get your watercress on! Watercress is a serious antioxidant. It lowers your risk for chronic diseases like diabetes, high blood pressure and may help prevent certain types of cancer. It boosts your immune system so remember that when you are feeling a cold coming on.
Watercress is not only excellent in salads, its great on pizzas. The first time I had watercress was many years ago in New York City at the Mercer Kitchen Hotel (not sure if it is still there) and I enjoyed a watercress pizza. It had a crisp crust, a pesto sauce and watercress sprinkled all about. It was memorable as you can see. This recipe for a simple, nutritious and slightly sophisticated Watercress and Parsley soup is a perfect appetizer but can also be a meal when you add a poached egg. I’ve taught this recipe and class, and it’s been a big hit. It is also excellent for an easy weeknight meal.
Note: You can omit the egg, use vegetable stock and substitute the unsalted butter for more olive oil to create a completely vegan meal.
Makes 4 servings
To Make the Soup
To Poach the Eggs
Finish the Soup