Enjoy a savory, creamy soup that hits the spot with local seafood favorites. Watercress is a leafy green plant similar to spinach with a mild flavor. It is also a supreme source of vitamin C, A and K. This recipe includes information on local vendors for items as well as a chef’s alternative for those who prefer a low starch version.
|Leek (trimmed and diced)
|Organic free range chicken stock
(homemade if available)
|White potatoes (peeled and cubed) sub sweet potatoes
|Thick cut bacon
|Watercress (stems removed and washed)
(available at Fresh off the Farm)
Salt, fresh ground pepper, herbs de provence (basil, rosemary, thyme, parsley, marjoram, lavender, tarragon) red pepper, maple syrup
- A large pot with cover
- Submersible hand blender or heat resistant stand blender
- Baking sheet
- Heat 1 tbsp olive oil in the large pot till saute temperature. Add leek, garlic, salt and pepper and saute on medium heat until they are tender and begin to brown. Add potatoes, chicken stock, herbs de provence, dash of red pepper. Cover and bring to a boil. Reduce heat to low and simmer until potatoes are tender (approximately 30 minutes).
- In the meantime spread bacon on baking sheet and drizzle with maple syrup. Cook at 350 degrees until crispy. Remove bacon from sheet and allow to cool to touch, then dice.
- Once the potatoes are tender when the tip of a knife is inserted add watercress leaves and cook for an additional 5 minutes. Once watercress leaves are tender remove from heat and puree until smooth and fully blended. You can also put the soup through a sieve if available for extra smooth texture.
- To serve place desired amount of lobster and bacon in base of bowl and spoon hot soup over it. Garnish with salt and pepper to taste. You can also add a drizzle of olive oil, or crunchy croutons.