Watercress Soup

Watercress Soup Recipe from Portugal

Region / culture: Portugal | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Watercress soup is a delicious and nutritious dish that is perfect for a light and refreshing meal. This soup is packed with flavor and is easy to make, making it a great option for a quick and healthy meal.

History

Watercress soup has been enjoyed for centuries, with its origins dating back to ancient times. Watercress is a leafy green vegetable that is known for its peppery flavor and high nutritional content. The soup is believed to have originated in Europe, where watercress was commonly used in cooking.

Ingredients

0.25 lb (113 g) of chourico
0.5 cup of split peas
1 shank bone
1 pork bone
1 carrot, diced
1 stalk of celery, diced
1 and 0.5 tbsp of salt
1 and 0.5 cups of chopped watercress
1 large potato, diced or 0.25 cup of small macaroni
3 and 0.5 qt (473 ml) of water

How to prepare

Cook all ingredients, except watercress and potato or macaroni, together until the peas are dissolved.
Add chopped watercress and cook for 10 minutes.
Add diced potato or small macaroni and cook until done.

Variations

For a vegetarian version, omit the chourico and pork bone and use vegetable broth instead.
Add a splash of cream or coconut milk for a creamy texture.
Experiment with different herbs and spices to customize the flavor of the soup.

Cooking Tips & Tricks

Be sure to wash the watercress thoroughly before adding it to the soup to remove any dirt or debris.

- For a smoother soup, you can blend the soup with an immersion blender before serving.

- Adjust the seasoning to taste by adding more salt or pepper as needed.

Serving Suggestions

Serve the watercress soup hot with a side of crusty bread or a simple salad for a complete meal.

Cooking Techniques

Simmering the soup slowly allows the flavors to develop and meld together.

- Be sure to stir the soup occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

You can use kale or spinach as a substitute for watercress if needed.

- Any type of sausage can be used in place of chourico for a different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Watercress soup pairs well with a crisp white wine or a light beer. Serve with a side of crusty bread or a simple green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of watercress soup contains approximately 200 calories.

Carbohydrates

Watercress soup is a low-carb dish, with only a small amount of carbohydrates coming from the split peas and potato or macaroni.

Fats

This soup is low in fat, with the main source of fat coming from the chourico.

Proteins

The split peas and pork bone provide a good amount of protein in this soup.

Vitamins and minerals

Watercress is a rich source of vitamins A, C, and K, as well as minerals like calcium and iron. This soup is a great way to get a dose of these essential nutrients.

Alergens

This recipe contains pork and chourico, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, watercress soup is a nutritious and low-calorie dish that is packed with vitamins and minerals.

Summary

Watercress soup is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with vitamins and minerals, this soup is a great option for a quick and healthy meal that the whole family will love.

How did I get this recipe?

. The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had been invited to a friend's house for lunch. As soon as I walked into her kitchen, I was greeted by the enticing aroma of simmering broth and fresh herbs.

My friend's mother, Mrs. Chang, was busy at the stove, stirring a pot of vibrant green soup. When she saw my interest, she smiled and beckoned me over. "Would you like to learn how to make watercress soup?" she asked.

I eagerly nodded, and Mrs. Chang began to explain the ingredients and process. She told me that watercress was not only delicious but also packed with nutrients. She said that it was a staple in Chinese cuisine, known for its peppery flavor and health benefits.

As Mrs. Chang continued to cook, I watched her with fascination. She moved with grace and precision, adding a pinch of this and a dash of that, adjusting the seasoning with a practiced hand. I could tell that she had been making this soup for years, her movements as natural as breathing.

After a few minutes, Mrs. Chang handed me a spoonful of the finished soup. The first sip was a revelation. The broth was light and fragrant, with the sharpness of the watercress mellowed by the sweetness of the vegetables. It was a perfect balance of flavors, comforting and invigorating at the same time.

As I savored the taste, Mrs. Chang shared the story of how she had learned to make watercress soup. She told me that her own mother had taught her the recipe when she was just a girl, passing down the knowledge from generation to generation.

Mrs. Chang's words resonated with me. I realized that behind every dish there was a story, a connection to the past that gave it meaning and depth. I knew then that I wanted to learn more about the recipes that had shaped my friend's family, to explore the traditions and memories that were woven into each bite.

In the weeks that followed, I delved into the world of cooking with a newfound passion. I sought out recipes from different cultures and backgrounds, eager to expand my culinary horizons. I experimented with new ingredients and techniques, honing my skills with each dish I made.

One day, as I was flipping through an old cookbook, I came across a recipe for watercress soup. The memories of that summer day flooded back, and I knew that I had to recreate the dish that had sparked my love for cooking.

I gathered the ingredients and set to work, following the instructions with care. I chopped the vegetables, simmered the broth, and added the watercress, watching as the vibrant green leaves wilted and infused the soup with their peppery essence.

When the soup was finally ready, I ladled it into a bowl and took a hesitant sip. The flavors were just as I remembered, a symphony of tastes that danced on my tongue. I closed my eyes and let the warmth of the broth wash over me, feeling a sense of contentment and fulfillment.

As I enjoyed the soup, I thought of Mrs. Chang and the lessons she had taught me. I realized that cooking was more than just following a recipe—it was a way to connect with the past, to honor the traditions that had shaped us. And in that moment, surrounded by the aroma of simmering broth and fresh herbs, I knew that I had found my true passion.