In the Kitchen: Watercress Soup

Dr. Ellen Bass and her niece and co-author, Sophia Khan, were back in the kitchen with Teresa, demonstrating their healthy versions of Irish feast favorites!

Ingredients

§  2 bunches of watercress

§  3 cups of white potatoes, diced (3 medium potatoes)

§  2 cups chicken broth (you can substitute with vegetable broth)

§  2 cups whole milk

§  1 onion, large dice

§  2 tablespoons olive oil

§  Juice of 1 lemon

§  Blue cheese crumbles for garnish (1 tablespoon per serving)

Directions

In a soup pot, add the olive oil and onion and cook over medium heat for 5 to 8 minutes, until the onions are translucent. Add the broth, milk, potatoes, and watercress and bring to a boil. Turn the heat down to medium-low and cook for 20 minutes, until the potatoes are fork-tender. Let cool. Add the lemon juice. Puree until smooth consistency. Top with crumbled blue cheese. You can serve warm or cold.