Watercress and Roasted Potato Soup

Soup days are not over here on Cape Breton Island. We've had a week of rainy-windy weather, interrupted here and there by brief periods of sun. Cook-outs are just around the corner, but there's no rush. Just fill me up another bowl of that watercress soup. You can eat watercress raw as a salad leaf, or you can cook it. I made a soup with watercress and some roasted potatoes. I roasted the potatoes with herbs simply to give them (and the soup) a greater depth of flavor. You could also use any form of leftover potatoes--a rare sort, but hey, that's us. To make a good soup you need a good stock. That said, I really encourage you to make your own. Once you do, you won't want to go back.



• 3 medium potatoes, roughly cut in 1/2" slices • 2 medium onions, chopped • 5-6 cups vegetable stock • 2 cups watercress, roughly chopped • 1 tablespoon sunflower oil • 1 teaspoon dried thyme • 1/2 teaspoon dried rosemary • a few crushed red chili flakes • 2 tablespoon cream • salt + ground black pepper

Preheat the oven to 450°F. In a bowl, mix the potatoes with oil, thyme, rosemary, chili, salt and pepper. Lay them on a pan and roast them in the oven for about 30 minutes, until golden brown. In a medium pot, sweat the onions in a bit of oil until translucent. Add the roasted potatoes and watercress, give it a stir and add the stock. Simmer for 30 minutes. Blend the soup roughly with a hand mixer for a couple of seconds. You still want some potato chunks in there. Add the cream, season with salt and pepper. Serve with a drizzle of olive oil.