The sight of rows and rows of hydroponic, verdant watercress and red-veined sorrel at Endless Summer Harvest in midwinter inspired this recipe for a soup traditionally made in the spring.
You can add more broth instead of using the heavy cream, but the cream's added richness really rounds out the grassy quality of the soup's greens.
Make Ahead: The soup can be made up to 2 days in advance. It also can be served chilled.
- 3 bunches (about 2 cups packed) red sorrel leaves, reserving some of the smaller leaves for garnish
- 3 bunches (about 3 cups packed) watercress leaves
- 1 medium russet potato, peeled, then cut into 1-inch cubes
- 2 large shallots, chopped (2/3 cup)
- 1 large clove garlic, crushed
- 1/2 jalapeño pepper, stemmed and seeded, then chopped
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 4 cups no-salt-added chicken broth (may substitute vegetable broth)
- 1 cup heavy cream, warmed slightly (optional; but substitute 1 additional cup of the broth)
Combine the sorrel and watercress leaves, potato cubes, shallots, garlic, jalapeno, curry powder, salt, pepper and broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and cook for about 20 minutes, until the potatoes can be easily pierced with a fork.
Working in batches, puree the mixture in a blender with the center cap of its lid removed and a dish towel placed over the opening (to allow steam to escape), to form a smooth soup. (An immersion or stick blender is less effective here, because the watercress can be fibrous.) Return the soup to the saucepan as you work. Slowly stir in the warm heavy cream, if using. Taste, and adjust the seasoning as needed.
Divide among individual bowls. Garnish each portion with a few small sorrel leaves; serve warm.
From Sourced columnist David Hagedorn.
Tested by David Hagedorn.
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