Friday, April 30, 2010

Watercress, Dock and Potato Soup

Curly Dock (AKA Yellow Dock)

This dock, not to be confused with broad leaf dock or burdock, had a yellow tinted root.  I made sure to dig up a few yesterday to make sure.  The entire plant is a medicinal powerhouse.  You can read about it here.

After assessing the state of my kitchen and refrigerator last night, I decided that  a vegetarian meal was in order.  It turned out great, and was surprisingly hearty.  Unfortunately, we at it so quickly that I didn't take a picture, but it was a lovely shade of green, and rather thick in consistency.  The grated cheese on top was a tasty touch.
Here's the recipe:

Watercress, Dock and Potato Soup

Watercress, a little curly dock, and 2 potatoes.
Ramps (or scallions, onions, and garlic)
Salt and pepper
Red pepper flakes
Grated  Parmesan Cheese

Peel and cut the potatoes into small slices, then boil in salted water until soft.  Add watercress, chopped ramps and dock to the water, and cook until wilted. Strain off most of the water (leave enough to make it soupy), then puree in a food processor.
Season with salt, pepper and red pepper flakes.
Garnish with freshly grated Parmesan cheese.

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