Watercress Soup

Instructions

1. 1

   Rinse the watercress leaves and chop them into coarse pieces. In a blender or food processor, puree the watercress, onion, garlic, and lemon juice until smooth.

   Tip: Use a large capacity blender to avoid overfilling.

2. 2

   Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the potassium chloride, salt, and black pepper to the saucepan and stir to combine.

4. 4

   Pour in the chicken broth and water, and bring the mixture to a simmer.

   Tip: Reduce the heat to low if boiling excessively.

5. 5

   Reduce the heat to low and add the chopped watercress puree to the saucepan. Simmer for 10-12 minutes or until the soup has reduced slightly.

   Tip: Use an immersion blender to puree the soup for a smoother texture.

6. 6

   Stir in the melted butter and heavy cream (if using). Taste and adjust the seasoning as needed.

   Tip: Serve immediately, garnished with grated ginger if desired.

7. 7

   Use an immersion blender to puree the soup to the desired consistency.

   Tip: Be cautious when blending hot liquids.

8. 8

   Serve the watercress soup hot, garnished with additional watercress leaves if desired.