Spicy Watercress Soup

Embark on a culinary journey that marries the bold and peppery allure of watercress with the aromatic embrace of curry leaf oil in this Spicy Watercress Soup. Crafted by the skilled hands of Roopa Gulati, this recipe orchestrates a symphony of flavors that dance across your taste buds. The smooth, velvety texture of the soup is enriched by the caramelized sweetness of pear, creating a culinary masterpiece that’s as visually captivating as it is indulgent on the palate. With the option to freeze for up to a month, you can savor the magic of this dish whenever the craving strikes.

SERVES 4–6
PREP 20 MIN
COOK 30 MIN
FREEZE UP TO 1 MONTH
AT THE END OF STEP 2

INGREDIENTS:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 medium potatoes, such as russet, chopped
• 1 quart (1 liter) hot vegetable stock
• 9oz (250g) watercress
• Salt and freshly ground black pepper
• 2 tbsp crème fraîche

For the Curry Leaf Oil:

• 3 tbsp fresh curry leaves
• 2⁄3 cup (150ml) olive oil

For the Garnish:

• 1 pear, peeled and finely diced
• 2 tbsp confectioner’s sugar
• Pinch of coarsely ground black peppercorns
• 1 tbsp crème fraîche

INMSTRUCTIONS:

1. Curry Leaf Oil Crescendo: Begin by creating the exquisite curry leaf oil. Immerse the curry leaves in a pot of boiling water for about 30 seconds, then refresh them with a cool bath. Pat them dry with care before they take center stage in the blender. Warm the olive oil and gradually introduce it to the blender while the curry leaves whirl into a harmonious paste. For the final touch, pass this aromatic blend through a sieve lined with delicate paper towels, allowing the oil to trickle down in its flavorful symphony.
2. Prelude to Flavor: Heat 2 tbsp of olive oil in a spacious pan, setting the stage for the onion and potato to make their grand entrance. Stir them occasionally as they perform their sautéing ballet, softening without taking on color. It’s a gentle performance that sets the tone for the dish’s complexity. Pour in the hot vegetable stock and let the curtain rise for another 10 minutes, allowing the potatoes to shine in the spotlight of the simmering liquid. Enter the watercress, a peppery soloist, adding its unique melody to the ensemble. Let them harmonize for a minute before seasoning with salt and freshly ground black pepper.
3. The Crescendo: Elevate the performance with 2–3 tsp of the previously prepared curry leaf oil. Blend the elements into a smooth and velvety texture using a stick blender, and then invite refinement by passing this creation through a sieve, ensuring that any tough fibers are left behind. The result is a symphony of flavors that’s both rich and refined.
4. The Grand Finale: For the garnish, cast the spotlight on the pear, which takes on a sweet transformation. Toss the diced pear in confectioner’s sugar, seasoned with a pinch of coarsely ground black peppercorns. Caramelize this beauty in a heated frying pan until it glistens with a golden allure.
5. Culinary Crescendo: As the curtain falls on this culinary masterpiece, it’s time for the final act. Reheat the soup with precision, ensuring that its flavors are ready to shine. Whisk in 2 tbsp of crème fraîche, lending a luxurious touch to the ensemble. Ladle the masterpiece into bowls, and place an extra dollop of crème fraîche upon each one, like the crescendo of an enchanting melody. Sprinkle the caramelized pears across the top, inviting a visual flourish. As a final curtain call, let the curry leaf oil perform its magic one more time, drizzling it over the creation.

The Spicy Watercress Soup, guided by the culinary artistry of Roopa Gulati, brings to life a symphony of flavors. From the rich peppery notes of watercress to the aromatic allure of curry leaf oil and the caramelized sweetness of pear, every spoonful is a harmonious experience that dances across your palate. Whether served as a warm indulgence or chilled for a refreshing interlude, this soup is an ode to the magic that unfolds when simple ingredients come together in perfect harmony.