Watercress and Sorrel Soup

1. 1

   Heat 1/4 cup of the oil in a skillet until almost smoking.

2. 2

   Add the bread cubes and fry over moderately high heat, stirring, until well browned, about 5 minutes.

3. 3

   Transfer to paper towels to drain.

4. 4

   Heat the remaining 2 tablespoons of oil in a large saucepan.

5. 5

   Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes.

6. 6

   Add the potatoes and chicken stock and bring to a boil.

7. 7

   Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.

8. 8

   Stir in the watercress and sorrel, cover and simmer over low heat until the greens are wilted, about 5 minutes.

9. 9

   Working in batches, puree the soup in a blender.

10. 10

    Return the soup to the saucepan and rewarm over moderately high heat; season with salt and pepper.

11. 11

    Ladle the soup into bowls and garnish with the croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.