Watercress Soup with Whiskey Cream

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Continuing with my St. Paddy’s celebration, I made green (Watercress) soup topped with Irish whiskey cream. This is a very easy dish and would go great with a traditional meaty entree like Shepherd’s pie (check out my spin on this classic dish with pulled pork here) or a stout-based beef stew for an authentic meal. But it is a satisfying dish just on its own.

Watercress soup with Irish Whiskey Cream (adapted from Food Network Magazine) (Difficulty-Easy; Serves 6)

  • 3 Tbsp. unsalted butter, divided
  • 1/2 medium onion, chopped
  • 1 stalk organic celery and leaves, chopped
  • 1 medium organic parsnip, peeled and chopped
  • 2 1/2 c. organic low-sodium chicken broth
  • 1/4 tsp. organic honey
  • Kosher salt
  • 2 bunches organic watercress, rinsed and tough stems trimmed
  • Freshly ground pepper
  • 2 Tbsp. Irish Whiskey (I used Jameson)
  • 1 cup greek yogurt

Melt 2 Tbsp. of butter in a stock pot over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 1 1/2 cups water, the parsnip, broth, honey and 1 teaspoon salt; bring to a simmer and cook, partially covered, until the parsnip is tender, about 10 minutes.

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Meanwhile, make the whiskey cream by add whiskey to 1 cup of greek yogurt and stir to combine.

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Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Using an immersion blender, puree until smooth. You can also transfer the mixture to a regular blender and puree. Return to the saucepan and bring to a bare simmer; season liberally with salt and pepper, and swirl in remaining 1 Tbsp. butter. Simmer on medium for 10-15 minutes, until soup slightly thickens.

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Ladle the soup into bowls and top each with a dollop of the whiskey cream.

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