SERVES 4
Watercress can be hard to come by, so I snatch it up whenever I see it to make this soup. The watercress adds the perfect amount of pepper and spice to an otherwise sweet soup.
INGREDIENTS
3-4 tbsp/44-60 g butter
1 cup/150 g yellow onions, finely chopped
4 cups/950 ml Chicken Broth
1 medium sweet potato, peeled and diced
½ tsp sea salt
¼ tsp pepper
3 sprigs thyme
3 cups/540 g watercress
COOKING INSTRUCTIONS
Melt the butter in a heavy pot. Add the onions and sauté until translucent. Add the chicken broth, sweet potato, thyme, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, until sweet potato is very tender, about 20 minutes. Remove the thyme sprigs from the soup and discard.
Meanwhile, remove the leaves from the watercress and rinse. Add the watercress to the pot, cover, remove from heat and allow to cool. Put soup in a food processor and process until smooth. Return the soup to the pot and add more broth if it seems too thick. Adjust salt and pepper to taste and simmer until heated through.
CHEF’S TIP
I prefer Japanese sweet potato for this soup, as it is sweeter than most sweet potatoes.
