Food & Cooking Recipes Lunch Recipes Watercress Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 15 mins Yield: 6 cups This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner. Cook Mode (Keep screen awake) Ingredients 1 tablespoon plus 1 teaspoon olive oil 3 garlic cloves, thinly sliced 1 large white potato (12 ounces), peeled and cut into ½-inch dice (2 cups) Coarse salt and freshly ground pepper 3 cups low-sodium chicken stock 2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped Lemon wedges, for serving Directions Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute. Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately. Originally appeared: Body+Soul, October 2009 Rate It PRINT