Watercress Soup
Watercress is a light, easy-to-cook green with a mild peppery essence like arugula. It’s good raw as a salad, or cooked up like spinach, or blended into a soup like this one. Watercress was integral to Hippocrates’ approach to healing so much so that he positioned his clinics near bodies of water, for regular access to the green.
From positivenews.com, “Watercress is packed with 15 essential vitamins and minerals. Weight for weight, it contains more vitamin C than oranges, more calcium than milk, more iron than spinach, more folic acid than bananas and has secretly enjoyed superfood status for centuries. Now, research from the University of Southampton has found new evidence that regularly eating the plant could prevent against cancer.
The benefits of watercress were first recognised in ancient Greece when Hippocrates, the father of medicine, is said to have deliberately located his first hospital beside a stream so that he could grow a plentiful supply of watercress with which to treat his patients. Greek soldiers ate it to increase their strength; Anglo Saxons took it to prevent baldness; Roman emperors believed it enabled them to make bold decisions; American Indians used it to dissolve kidney stones; and philosopher Francis Bacon claimed it could ‘restore a youthful bloom’.”
Watercress Soup
from DavidLebovitz.com
Ingredients:
3 tbsp butter
1 medium onion, finely diced
1 pound potatoes, diced
6 cups of water
8 oz watercress
