My husband is an amazing cook. Between the two of us we are always in each others way in the kitchen. But that's ok because he cooks like a champ and I love being a sous-chef sometimes. Follow him on Instagram for more great recipes @rayskitchen101
Watercress and Potato Soup
By Ray Stapley
¾ pound white creamer potatoes
1 small yellow onion
2 cups watercress
32 oz vegetable stock (we use Imagine Organic)
¼ tsp black pepper or to taste
Pinch of salt
2 tsp of unsalted butter or olive oil
½ cup of microgreens (garnish)
3 tsp chopped chives (garnish)
Preparation (30 min) 4-6 servings
Chop potatoes roughly ½ inch cubes and onion (¼ inch), rough chop watercress.
Melt butter and/or olive oil in saucepan. Add onion, pinch of salt and sauté until translucent. Add potatoes, pepper and 2/3 of vegetable stock. Allow to simmer until potatoes are soft, approximately 15-20 min.
Carefully transfer cooked ingredients to blender and blend until smooth. Next add watercress and blend again till smooth. Return smooth mixture to saucepan and add remaining stock. Heat to a simmer (Do not let it boil).
Serve in soup bowl, add garnish and enjoy with your choice of crostini.