What's in Season? Watercress!



The harvest has begun for this peppery member of the crucifer family, which is packed with nutrients like B vitamins, calcium and even iron. Use it in salads or stir-fries, or try this classic, irresistible soup:


Saute a few diced potatoes and a diced onion in a few tablespoons of olive oil or butter. Add a quart of chicken broth or water, and about three bunches of watercress. Cook for 30 minutes, then use an immersion blender (or let the soup cool, and blend in a regular blender) to smooth out the soup. Add 1 cup whole milk or half-and-half, stir and reheat. Season with salt and pepper.


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