Watercress soup is one of the soups most closely linked to Flores. It is made with potatoes and watercress and, in the traditional version, the stock is made with salted pork bones.
In this recipe the soup is blended until creamy and the watercress goes in only at the end, so it keeps its colour and peppery bite.
Method
The day before, soak the salted pork bones in cold water, changing the water a few times.
The next day, drain the bones, put them in a pot with about 2 litres of fresh water and simmer for about 45 minutes. Strain the stock and set it aside.
In another pan, melt the lard and cook the onion and garlic over a low heat until the onion softens.
Add the potatoes and stir for 2 to 3 minutes so they take on flavour.
Pour in enough stock to cover the potatoes well, bring to the boil, then lower the heat and simmer until they are cooked.
While the potatoes cook, prepare the watercress: discard the toughest stalks, wash the leaves in several changes of water and drain.
Season with pepper and taste before adding salt. Let it cool slightly, then blend until creamy, adding more stock or water if it is too thick.
Return the pan to the heat, add the watercress and serve as soon as it comes back to the boil.
Tips
- Without salted pork bones, use a good meat stock and cook a thick slice of smoked bacon with the potatoes; dice it at the end and stir it back into the soup.
- Add the watercress only at the end and let it boil for just a moment, so it stays green.
- Taste before salting: the salted bones already season the stock well.
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