Many are still moving the flu around so the bone broths and thyme, with all the luscious green, help boost our resistance while offering flavor and keeping us in flow with Nature. My dearest friend, Caroline, taught me this recipe with watercress we would harvest in the watery areas we knew of. She was one of those people you are blessed to know, who showed me deep sisterhood at a much needed time, dragged me to my first herbal conference, and then pointed the way for me. Life did an about-face and she was suddenly gone in an accident and many lives changed forever by knowing her. She died on Valentine’s Day decades ago now. I always make this soup in honor of our time together as deep sisters, in gratitude for showing me the herbal world before she had to go, and in great anticipation for the blooming of the Magnolias which was her favorite flower that brought her deep peace from chronic pain. She comes forth through these blooms for me and the worlds are more interwoven than we think when I sit with Magnolia and fill my belly with one of my favorite soups from my dear sister, Caroline.
In deep honor of these days, may you enjoy welcoming Spring and our swing through 'balance' in your way. xo- Jen
- 3 tablespoons butter and/or olive oil
- 2 large yellow potatoes, cut into 1/2-inch pieces
- 1 1/2 medium red onions, chopped
- 2-3 clove chopped garlic
- 1 quart stock (or more) - bone or vegetable will do
- 1 cup heavy or light cream - (or non-dairy option: 1 can full fat coconut milk)
- 2 1/4 cups chopped trimmed watercress - 1 bunch
- 1 bunch asparagus sliced 1/4" on the bias - with tips intact if you like
- 1 teaspoon fresh thyme
- salt and pepper to taste
- Melt butter/oil in heavy large saucepan over medium heat. Add potatoes and onions. Stir until coated with butter, about 1 minute. add garlic, asparagus, thyme, salt & pepper if needed and stir 1 minute. Add broth to cover vegetables. Cover pan. Boil gently just until potatoes are tender. Will be just minutes, so stay near.
- Once done, turn off heat, add watercress, and cover and allow to sit for 10 minutes to wilt the cress. Add cream of choice, adjust salt and pepper to your taste.
- Ladle soup into bowls. Garnish with remaining 1/2 cup watercress.
- Optional Step: Puree soup in batches in blender. Thin with more broth, if desired.