Monday, February 14, 2011

Watercress + Goat Milk Soup

The watercress in this recipe came from Mary Phillips of Urban Farms here in Memphis. Urban Farms' mission is simple: improve everyone's access to healthy food. They have taken 3 acres of overgrown land in the center of the city and turned it into a working farm that's open to the public. The community is invited to come and learn about the farming process. Urban Farms produces enough food to support their own market, a C.S.A. program, and they also provide much of what is served at 3 Angels Diner on Broad. They are always looking for volunteers. Go to the Urban Farms website for more information.

Watercress + Goat Milk Soup

5 cups of fresh watercress
1 clove of garlic
zest of 1 lemon
3 sprigs of dill
3 sprigs of thyme
a scant splash of champagne vinegar
3 tablespoons of olive oil
2 slices rustic white bread (crust removed)
pinch of salt
pinch of sugar
black pepper
1/2 cup goat milk
water (to thin the soup)

cubed bread for croutons
grated parmesan

Blanch the watercress in boiling, super-salty water for one minute. Add all ingredients to a food processor and blend until smooth. Add a little water to gain the proper thick-but-not-too-thick consistency. Serve with crunchy croutons and a little grated parmesan.

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