|This article featured in the April '07 Feeding Your Family Newsletter|
• Recipe: Pasta Primavera • Lighten Your Loaf
• Things We Love: Recipes by Ina Garten • 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.