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Watercress Soup and Damper August 9, 2007 The ancient Greeks had a proverb: “Eat watercress and get wit.” It was considered a brain tonic. Roman emperors ate it to assist them in making bold decisions. Its peppery flavour comes from phenylethylisothiocyanate (PEITC) or mustard oil which has significant anti-cancer properties. A recent study carried out by the University of Ulster showed regular intake of watercress significantly decreases DNA damage and significantly increases antioxidant levels in the blood. The dietary trial, which involved 60 healthy men and women (including 30 smokers) eating an 85g bag of fresh watercress every day for eight weeks. The beneficial changes were greatest among the smokers. Professor Ian Rowland, who led the research study said: “Blood cell DNA damage is an indicator of whole body cancer risk, and the results support the theory that consumption of watercress is linked to an overall reduced risk of cancer at various sites in the body.” Watercress is stacked with nutrients. Gram for gram it contains more calcium than whole milk, more iron than spinach and as much vitamin C as oranges. It has been used to prevent scurvy. A bag of watercress is reputedly a good hangover cure and watercress soup became very popular in the 17th century as a blood cleanser. With so much going for it, it’s fortunate that watercress also tastes good and today’s soup is tasty way to self-medicate. We had our pick-me-up with some rustic Aussie damper.
Watercress Soup the tender part of the green end of a leek, washed
and finely sliced Heat the oil and butter and gently sauté the leek over a medium-low heat for five minutes. Save a few sprigs of watercress for garnish – some of the largest leaves if you want to make a chiffonnade. Separate the stalks and chop them fairly finely (to make for easier blending later). The leaves can be roughly chopped. When the leek has soften add the watercress and cook for a couple of minutes until it wilts down then add the potato cubes, mix well then pour on the stock. Bring to the boil then turn down the heat, cover and simmer until the potatoes are tender. Blend with a stick blender or push through a sieve then add the cream and reheat, adjusting the seasoning as necessary. Garnish with a little cream and a few watercress leaves.
2 1/2 cups plain flour Pre-heat oven to 200C. Sift the flour and baking powder into a large bowl and rub in the butter until it’s finely incorporated. Make a well in the centre and add sufficient milk to make a soft, scone-like dough. Knead briefly then pat out into a circle about 20cm in diameter. Mark off into eight wedges with a sharp knife dipped in flour. Place on a sheet of baking paper on an oven tray and bake for about 30 minutes or until the loaf is golden and sounds hollow when the bottom is tapped.
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