GINGER WATERCRESS SOUP - edible Southeastern Massachusetts
“This just vibrates with fresh flavors.” • 2 tablespoons butter • 4 baby leeks, pale parts only, trimmed, rinsed, and chopped • 2 stalks celery, thinly sliced •
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Ingredients
- 2 tablespoons butter
- 4 baby leeks, pale parts only, trimmed, rinsed, and chopped
- 2 stalks celery, thinly sliced
- 1 tablespoon chopped peeled ginger root
- salt
- freshly ground black pepper
- 4 cups mild-flavored chicken or vegetable broth or water
- 2 medium new potatoes, peeled and diced
- 1 cup shelled peas or snap peas
- bunch watercress, roughly chopped
- juice of a lemon or lime
- 1/4 cup whole milk yogurt or sour cream
- 4 teaspoons local honey
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