Watercress has been grown and eaten all over world for centuries. But every country and region has its own ways of using it for food.
Here is a soup recipe from Market Weighton, East Yorkshire, taken from Joan Poulson’s book, Old Northern Recipes.
- 1 bunch of watercress
- 2 oz (55 g) bacon
- 1 large potato
- ¼ pint (5 fl oz/25ml) single cream
- 1½- 2 pints (30-40 fl oz ) vegetable stock
- Peel and chop the potato. Add the bacon & stock and bring to the boil slowly.
- Simmer until potato tender.
- Just before serving stir in the cream and add the watercress leaves.
- If a thicker consistency is preferred, sieve or puree before adding the cream and watercress.
Source: Joan Poulson (1975) Old Northern Recipes. Hendon Publishing (p.67).