A dear friend celebrated her birthday recently and a group of us took her to a lovely, fairly new Long Island restaurant, Gatsby’s Landing. Several of us got this fantastic soup as an appetizer and I came home determined to recreate it.
The watercress has a fresh, slightly peppery flavor. When it’s combined with the mushrooms and the soup is puréed, the result is a bright and creamy soup that’s perfect for spring.
It’s a winning combination – super healthy (as watercress is one of the most antioxidant rich green veggies) and super flavorful. I hope you’ll give it a try.
3 Tbsp. extra virgin olive oil
10 ounces of fresh mushrooms, chopped
1 large onion, diced
1 large bunch (or 2 small bunches) of watercress, chopped
2 cloves garlic, chopped
16 ounces of water
1 tsp. salt
Black pepper, to taste
Heat a large sauté pan over medium heat. Add the olive oil and heat until oil is shimmering. Add the mushrooms and onion and sauté about 5 minutes. Add the chopped watercress and garlic and sauté for another 10 minutes. Stir in water and simmer for approximately 10 minutes.
Let soup cool slightly, then purée, using a blender, immersion blender or food processor. Return the soup to the saucepan and add salt and pepper, to taste.