Potato-Watercress Soup

Potato-Watercress Soup
Folk wisdom says that watercress can activate a woman’s labor. That must be why so many
pregnant women stop by our Brookline store after their childbirth classes, held right next door.
We enjoy following their progress. Some of these women have even stopped by the store in the
throes of labor for their last bowl of soup before they head to the delivery room (how they can
manage to eat at such a time, I can’t imagine)! The best part is when they bring in their
newborns. After that, their children become our customers, too. Just think, we have been feeding
them all along!

2 tablespoons butter
1 large Spanish onion, peeled and diced
3 ribs celery, diced
3 whole cloves garlic, peeled
5 large Yukon Gold potatoes, peeled and cut
into 3/4-inch chunks
2 quarts chicken stock
2 bunches watercress
2 cups light cream
4 dashes Worcestershire sauce
3 dashes Tabasco sauce
Kosher salt and freshly ground black
pepper, to taste

■ In a stockpot melt the butter over mediumhigh
heat. Add the onion, celery, and garlic.
Sauté for 5 to 7 minutes. Add the potatoes
and pour in the chicken stock until the
potatoes are submerged. Bring to a boil.
Reduce the heat to medium high and simmer
until the potatoes are tender, 30 to 35
minutes. Remove from the heat and add the
watercress. Stir until wilted. Add the cream,
Worcestershire sauce, Tabasco sauce, salt, and
pepper. Puree the soup in the pot using a
hand blender or working in batches with a
regular blender until smooth. Return the pot
to medium-high heat and simmer for an
additional 3 minutes to warm through.

Makes 8 to 10 servings