Watercress and Sorrel Soup
- SERVINGS: 4
Tangy sorrel gives a refreshing edge to this smooth soup, while the croutons add crunch. If you can't find sorrel, use another bunch of watercress and one tablespoon of lemon juice instead.
- 1/4 cup plus 2 tablespoons olive oil
- 1/3 medium baguette, crusts removed, bread cut into 1-inch cubes (about 1 cup)
- 1/2 cup minced onion
- 1/2 pound yellow Finn or red potatoes, peeled and quartered
- 3 1/2 cups vegetable stock, chicken stock or canned low-sodium chicken broth
- 1 pound watercress, tough stems discarded
- 1/2 pound sorrel, stems discarded
- Salt and freshly ground pepper
- Heat 1/4 cup of the oil in a skillet until almost smoking. Add the bread cubes and fry over moderately high heat, stirring, until well browned, about 5 minutes. Transfer to paper towels to drain.
- Heat the remaining 2 tablespoons of oil in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the potatoes and chicken stock and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- Stir in the watercress and sorrel, cover and simmer over low heat until the greens are wilted, about 5 minutes. Working in batches, puree the soup in a blender. Return the soup to the saucepan and rewarm over moderately high heat; season with salt and pepper. Ladle the soup into bowls and garnish with the croutons.