About the Recipe
Watercress is a spring green, which belongs to the Brassicaceae family–the same family as kale, cabbage, and broccoli. This leafy plant is available year-round, but it’s at its peak from April through June. Watercress is also one of the most nutritious leafy greens, containing high amounts of phytochemicals and minerals. The low-calorie green boasts particularly high levels of potassium, calcium, and vitamin C, along with far too many vitamins and minerals to list here.
Ingredients
For the croutons:
2 thick slices of country bread
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground pepper
For the Soup
8 cups (10 ounces) fresh watercress
2 tablespoons extra virgin olive oil
1 cup sliced leeks, white and light green parts only
Kosher salt
Fresh ground pepper
2 cups chicken stock, homemade or quality low-sodium store bought, see note
2 cups (10 ounces) frozen peas
Zest of one lemon
1/2 cup Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup fresh mint leaves, firmly packed, plus extra for serving
Preparation
Get ready: Preheat your oven to 375°F.
Make the croutons: Tear the bread into roughly bite-sized pieces (about 2 cups) and add to a large bowl. Add the olive oil and season generously with salt and pepper. Toss well to coat, then transfer to a rimmed baking sheet and spread in an even layer. Bake until croutons are golden brown, shaking the pan once halfway through, about 10 minutes. Set aside to let cool completely before using.
Wash and crisp the watercress: Remove the thick stems off the watercress and place in a salad spinner. Cover with cold water and set aside until the greens look crisp, about 5 minutes. Drain, spin dry, and roughly chop.
Boil then simmer: In a large pot, heat the olive oil over medium-low heat. Add the leeks and season with a pinch of salt and pepper. Cook, stirring occasionally, until leeks are softened, about 10 minutes. Add the chicken stock and 1 1/2 cups water. Turn the heat to high to bring to a boil, then turn the heat to low and add the peas and watercress. Cover and simmer over low heat until the peas are tender, about 5 minutes.
Make the yogurt garnish: While the soup is cooking, combine the yogurt and lemon juice in a small bowl. Season generously with salt and ground pepper. Mix well with a whisk or fork until the consistency is smooth and pourable (add a splash of water if your yogurt is very thick).
Puree the soup: Remove the soup from the heat and stir in the mint leaves just until wilted. Transfer to a blender and purée until completely smooth, leaving a gap at the top and the steam cap off and starting slow. Thin with up to 1/2 cup water if the consistency of the soup is too thick for your liking. If you’re serving hot, return the soup to the pot, and if necessary, reheat over medium-low heat. Otherwise, allow to cool completely, cover, and refrigerate for at least 1 hour (cover and refrigerate the yogurt too).
Finish and serve: Serve garnished with croutons, a dollop of the yogurt sauce, and extra mint leaves.
Recipe compliments of https://www.themediterraneandish.com/