125. Potato, Watercress and Nutmeg Soup - *Soup*
This soup is one of the 'jazzed-up' potato soups in CL. It is, indeed, just the basic potato soup recipe, with the inclusion of nutmeg, and then watercress at serving.
Like the other soups in this chapter, Tom doesn't use a ready-made stock as the base. Instead, the 'stock' resulted from the sweating of the initial ingredients. These were chopped onions, garlic and salt in a little bit of olive oil.
Then, the chopped potatoes were added with some grated nutmeg, and a little bit of water is added.
This was left to simmer for 20 minutes until the potatoes were close to falling apart. At this stage, a bit more water can be added to get the desired consistency. I didn't end up adding that much more water since I added more than enough in the beginning.Tom says to make the soup cute and 'two-tone', it would be a good idea to chop up the watercress extra finely and kind of swirl it into the soup. I was mechanical enough to get it chopped extra small -- that's what a mezzaluna is for -- but not enough to really get the swirly action going. Here's my honest attempt at 'cute':
Well, nevertheless, it was delicious. A hearty and feel-good soup to warm the soul on a crappy day outside. The sun soon came out after we ate the soup, and that truly reflected my mood. :) Thanks, Tom!
3 comments:
Mmm, it is getting to be wintery enough to want soup - and that soup looks really comforting, Ilana. last year I made lots of a very easy and also comforting soup - basically root veg, stock and then Cheddar cheese grated in. Soup is so autumnal, isn't it? Yum.
Kathryn x
Ilana,
Have you moved on to a new project?
Do you honestly think that this soup requires no stock at all? Do you think the slow tugging of juices from slowly sweated onion etc is enough for a mild soup like this?
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