Watercress soup - Lasoup Kreson
This watercress soup or lasoup kreson is a simple, clear, clean and faintly bitter soup which is flavoured with garlic and ginger that highlight the tangy, peppery flavor of watercress.
Servings: 4 people
Ingredients
- 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
Instructions
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Thoroughly wash the watercress and pat dry.
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Cut the roots off and roughly chop the watercress into 4 cm batch.
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In a large pot heat oil and sweat onions and then add in the garlic and ginger, stir for one minute.
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Add the watercress , stir , for a about two minutes and add water
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Cook for about 15 minutes.
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Taste and adjust seasoning, adding salt and/or pepper if desired.
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Serve hot
Recipe Notes
- 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.