Watercress Soup
With small, round, slightly scalloped deep green leaves, and crisp, paler and hollow stems, the watercress is one of the strongest-tasting salad leaves available. It has a pungent, slightly bitter, peppery flavour, that mellows once it’s cooked. It is also very versatile. It can be used in sandwiches, salads (a very nutritious one), and steamed as a side dish, and in soups, like this one. It may look dainty and delicate, but watercress has a unique spicy flavor that can bring a zesty spin to any dish.
It is highly nutritious containing significant amounts of iron, calcium, vitamins A, C and E as well as anti-oxidants. It is the iron that gives the soup its dark colour.
There was a time not so long ago where most households in Seychelles grew watercress in the wet area next to the Bay delo where there was always a constant source of water. The Bay was a very large water container made up of concrete or half of a wine barrel or even half of a diesel drum that was located just outside the traditional kitchen. This was where all the cleaning of the fish was done as well as where all the washing up of plates and pots were carried out. The water, which was sourced from small streams up in the hills, was supplied by bamboo pipes or ladal to which there was obviously no tap. The water would run constantly giving rise to the wet patch, where apart from watercress, other crops like taro were planted.
Selection and Storage
Look for crisp, dark green leaves, with no sign of yellowing or wilting and a fresh, spicy scent.
Watercress- Kreson
Watercress is highly perishable, so store it in a perforated bag in the fridge and eat it within a couple of days. Alternatively, treat it like a bunch of flowers and put in a glass of water in the fridge, covering the leaves with a plastic bag – it can last a little longer that way.
Tips
Because watercress grows in water and has hollow stems, it is recommended that it is washed thoroughly, to remove any surface pollutants, or other impurities. Before eating, rinse again and shake dry just before you’re about to use it. Both the leaves and stems are edible – just trim off any tough roots.
Here is the recipe for watercress soup or lasoup kreson
- 2 large bunches watercress
- 1 lt water or fish stock if available
- ½ medium onion, sliced
- 1 tbsp oil
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- Salt and freshly cracked black pepper
-
Thoroughly wash the watercress and pat dry.
-
Cut the roots off and roughly chop the watercress into 4 cm batch.
-
In a large pot heat oil and sweat onions and then add in the garlic and ginger, stir for one minute.
-
Add the watercress , stir , for a about two minutes and add water
-
Cook for about 15 minutes.
-
Taste and adjust seasoning, adding salt and/or pepper if desired.
-
Serve hot
- You may decide to enhance the flavour of the soup by adding some fried fish.
- This soup retains its heat for quite a while. This is probably because of the hollow stem.
Did you make this recipe?
I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.
LEAVE A COMMENT
Your email address will not be published
