Albemarle Tradewinds August 2018 Web Opt

Watercress -The Nose Twister
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The watercress (Nasturtium officinale) is found throughout
the United States growing in shallow moving fresh
water. The aquatic watercress was introduced to the US
from Europe and Asia. Before we get too far, please do not
be misled by the genus category of this plant with the landbased
flower by the same common name nasturtium. The
flower was named after the aquatic plant because of the
similarity in botanical oils both plants produce.
Watercress has the distinction of being one of the oldest
known leaf vegetables consumed by humans. It was a
staple food for Roman soldiers and Hippocrates, known as
the father of medicine, used the plant to treat patients for a
range of medical conditions.
The nutritional benefits of watercress are significant and
many. It is a member of the cruciferous family that enjoys
such better-known healthful members as cabbage, broccoli
and kale. One cup of watercress contains more than one
hundred percent of the USRDA of vitamin K. The plant is
superior to spinach for dietary iron it provides. It is noteworthy
for the levels of vitamins A and C it contains, the beneficial
effect of lowering blood pressure, and it demonstrates
a positive role of minimizing the side effects of cancer
treatments.
Uncooked watercress has a distinct peppery taste that
adds culinary interest to salads and soups as a garnish.
Roughly translated, nasturtium means “nose twister”. It
once enjoyed great favor as part of the working person’s
diet and then migrated to the tea party crowd in the form of
watercress sandwiches. When cooked, it is a versatile ingredient
that is featured in soup, pesto, pizza, deviled eggs,
and as a lettuce substitute in BLTs or your favorite wrap.
In the absence of trusted foraged sources nearby, you can
purchase the plant from better supermarkets and specialty
food stores.
Watercress Soup
Ingredients
3 large bunches watercress, destalked and chopped
– about 8 oz (reserve a few leaves for garnishing)
4 oz butter
the white parts of 5 leeks, washed and chopped
4 medium potatoes, about 1 lb 8 oz peeled and
chopped
3 pints vegetable stock
4 heaping tablespoons sour cream
salt and black pepper to taste
Melt the butter in a large thick-based saucepan, then
add the prepared leeks, potato and watercress and
stir them around so that everything is coated with
the melted butter.
Sprinkle in some salt and pepper then cover with a
lid and let the vegetables wilt over a very gentle heat
for about 20 minutes, giving the mixture a good stir
about halfway through. Add the stock, bring everything
to a simmer and cook, covered, for about 10-
15 minutes or until the vegetables are tender.
Remove the pan from the heat and allow the soup to
cool slightly – puree ingredients in a food processor
or blender. Return the contents to the saucepan,
swirl in three tablespoons of sour cream, season to
taste and reheat very gently. Serve in soup bowls
and garnish each one with a little extra sour cream
and a few watercress leaves.
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