More in the line of Nik's original post about this blog than my previous submission, this soup has a really yummy spicy flavour - which surprised me, because watercress had always sounded pretty dull to me. If you didn't have cress available, I think it would work a treat with a good spicy rocket.
As given to me:
3 bunches of watercress, top and bottom separated
3 whole, peeled Idaho potatoes
2 onions, rough chopped
3 cloves of garlic
1 inch of ginger
3 cups of vegetable stock or water
Heat a cooking pot and add two tablespoons of cooking oil, and all of the ingredients except the watercress. Saute for two to three minutes, then add 2 cups of water / stock. Bring to a boil, turn the heat down to medium. Simmer until the potatoes are tender, turn the heat up and add the rest of the water / stock, add the bottom of the watercress, bring to boil. Let it cook for a few minutes, add the top of the watercress, and turn the heat off. Puree in small batches and serve with sour cream or creme fraiche.
Why so many recipe have use broken engrish sentence? Bugs Rob (but I transcribed faithfully, rather than lose anything...)
Sautee the potatoes whole? I think not; I chopped them up in chunks first. I also didn't bother to peel them - its getting blended, after all, and the skins have good flavour and vitamins.
I added more garlic, on general principles.
Don't be shy with the salt/pepper, or the sour cream.