I’m currently over looking a gorgeous site. Pristine cool waters, lush green mountains, and all sorts of wildlife surrounds me. Alaska is an amazing and breathtaking land that whispers mystery and captures my heart. Although I’ll be sad to leave tomorrow, I can’t wait to get back home and share all of my experiences and the sites from Cordova with you. For now, it’s raining and I’m forced to take some time for myself… and whats the first thing I do? Write a recipe. I should be sleeping as I’m not getting near enough with all of the excitement around here, but no — seems I’ve always got a recipe on the brain that needs to escape.
Before I left for Alaska, my lettuce bed in my garden back in Texas was invaded by evil neon blue caterpillars. I did everything I could to salvage what what remained. I was left with pounds of watercress and needed a quick way to use it — soup seemed like the perfect answer to my dilemma. Using one of my favorite flavor combinations, beets+watercress+goat cheese, a flavorful soup was born.
Fresh, luxuriously smooth, and delightfully indulgent, this watercress soup with roasted beets and goat cheese crema is the perfect spring through summer soup. The secret is using the freshest ingredients possible, adding potatoes for an outstanding texture, and a hint of dill to pull it all together.
Fresh, luxuriously smooth, and delightfully indulgent, this watercress soup with roasted beets and goat cheese crema is the perfect spring through summer soup.
- 2 medium sized beets
- 1 tablespoons extra virgin olive oil
- 1/2 cup yellow onion, chopped
- 5 cups chicken or vegetable stock, homemade preferred
- 1/2 pound russet potatoes, peeled and cubed
- 2 bunches watercress (about 1 pound), chopped
- 1 teaspoon lemon juice
- Kosher salt, and black pepper
- 4 ounces goat cheese, softened
- 1/3 cup heavy cream
- Fresh dill and dill flowers (if available)
- Preheat oven to 425°F. Wrap beets in foil and roast for 45 minutes or until tender. Remove from foil and allow to cool. Remove the skin with your hands and cube small. Set aside until needed.
- In a large pot over medium heat, add oil. Add onion and cook until softened, about 5 minutes. Add broth and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
- Add watercress and stir until leaves start to wilt. Working in batches, puree soup in a blender until very smooth. Return the soup to the pot add additional chicken stock if needed to reach the desired consistency, add lemon juice, and season with salt and pepper.
- Whisk goat cheese and cream until smooth and slightly fluid.
- Serve soup and top with a dollop of goat cheese crema, a spoonful of roasted cubed beets, and a pinch of fresh dill and dill flowers, if available.