Watercress has grown and been eaten in Ireland since prehistoric times. Its mild peppery flavor makes it a popular salad green and garnish.
Serves: 8
Recipe by: Tina Walsh, Co., Kilkenny
Soup:
1 large onion, diced
1/2 cup diced leek
1/2 cup diced celery
2 tablespoons butter
2 medium potatoes, peeled and diced
1 quart chicken or vegetable stock
1/2 cup heavy cream
6 ounces watercress, well washed
1/2 cup of whipped heavy cream for garnish
8 sprigs of watercress for garnish
Drop Scones:
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons milk
2 eggs
1/4 cup melted butter
1 tablespoon chopped mixed fresh herbs, such as parsley, basil, and rosemary
4 tablespoons safflower oil
Soup
In a 2-quart heavy-bottomed saucepan, over medium-high heat, sweat the onion, leek, and celery in butter, until soft.
Add potato and chicken or vegetable stock. Simmer gently, uncovered, 25 minutes.
Add cream and watercress and simmer, 2 minutes. In a food processor fitted with a steel blade, puree until smooth.
Season to taste.
Scones
Sift together the flour, salt, and baking powder.
Blend in milk, eggs, butter, and herbs.
Pass this batter through a fine-mesh strainer into a small bowl. Refrigerate, covered with plastic wrap, I0 minutes.
Heat the safflower oil in a heavy-bottomed pan. Pour a tablespoon of batter onto the pan. Cook on both sides, about 30-40 seconds per side or golden brown.
Presentation Pour soup into warmed plates. Garnish with a swirl of whipped cream and top with a tiny sprig of watercress. Serve warm drop scones separately
