Learn how to make this Watercress Soup Recipe using food foraged from the wild.
Pull on a pair of waterproof boots, find an old pair of scissors and gather some watercress for this recipe.
Watercress grows in clear, cold, flowing brooks all over the United States and Southern Canada. There are two things to remember about this plant: (1) It might be polluted if you find it growing in a polluted stream and (2) Never pull it up. Watercress should always be cut off just above its white roots.
If you suspect that your favorite watercress brook is contaminated, soak the "cress" in water containing dissolved Halazone tablets. The tablets, of course, can be purchased at almost any drugstore. Use according to directions. And see what you can do about halting the pollution at its source.
After you've gathered a good quantity of watercress try some as an addition to a meat sandwich or tossed salad or cook them as boiling greens. Boiling greens are made by placing a double handful of cleaned watercress in a saucepan. Cover with water, set on the fire and boil for three minutes. Remove, drain, add a pat of butter, season and serve.
Watercress soup is started the same way. Wash and pick over one pound of watercress. Cook for ten minutes. Drain off the water, add three tablespoons of butter and cook very slowly for 15 minutes. In a separate pan melt two tablespoons of butter and blend in two tablespoons of flour. Keep stirring, salt lightly and cook about five minutes or until the flour taste is gone. Add the blended flour and butter to the watercress and heat for about one minute. Pour into thick bowls and serve with corn bread.
Read more about wild food recipes and preparation: Foraging for Wild Foods in Winter.
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