Ramadan special! Normally, when I fast, I get progressively colder and colder as the day goes by and the only thing I crave at sunset is a bowl of something hot that doesn’t require a lot of work like chewing and crunching. Daal is the go-to dish on these occasions but it’s nice to mix it up now and then and try something else. New on this week’s menu: watercress soup! Never made watercress soup before (admittedly, never actually seen watercress before) but when I sampled the creamy, filling soup this Easter, I thought I’d give it a whirl. Not only is it satisfying and warms you up, it works some greens into your diet too. Salad and soup combined! SUCCESS!
2 tablespoons (1/4 stick) unsalted butter
1 medium yellow onion, chopped
2 quarts low-salt chicken broth (or for more potency, chicken stock)
1 pound russet potatoes, peeled, cut into 1/2″ cubes
4 bunches watercress (about 2 pounds), tough stems trimmed, roughly chopped
1 1/2 teaspoons (or more) fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup chilled heavy cream
3 tablespoons thinly sliced fresh chives, divided
Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5-6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 teaspoons lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives.
Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 tablespoons chives over.