Sopa de agrião is a smooth Portuguese watercress soup. It follows the formula of many Portuguese vegetable soups: a base of potatoes, onion, garlic and olive oil, with a green vegetable puréed into a velvety texture. Watercress (agrião) contributes a peppery, slightly mustardy flavor that sets it apart from milder green soups.
The watercress goes into the pot at the very end. A few minutes of simmering is enough to wilt the leaves and keep the soup bright green; longer cooking turns it dull and bitter. The potatoes provide body without cream, so the soup is naturally dairy-free.
The soup is typically finished with a thread of olive oil. Common additions include thin slices of chouriço or a poached egg, as in Sopa de Tomate Alentejana (recipe on the site). For other green soups, see Caldo Verde (recipe on the site), Sopa de Nabiças (recipe on the site) and Sopa de Feijão Verde (recipe on the site).
Sopa de Agrião Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 1 medium yellow onion, chopped
- 2 garlic cloves, sliced
- 1½ pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
- 5 cups water or low-sodium chicken or vegetable broth
- 1¼ teaspoons salt, plus more to taste
- 2 large bunches watercress (about 8 ounces), thick lower stems trimmed
- Freshly ground black pepper
- Optional: a few thin slices of chouriço, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes, until soft but not browned. Add the garlic and cook 1 minute.
- Add the potatoes, water or broth and salt. Bring to a boil, reduce the heat and simmer, partially covered, for 18 to 20 minutes until the potatoes are very tender.
- Add the watercress and stir for 3 to 4 minutes, just until wilted and bright green.
- Purée with an immersion blender until completely smooth, or blend in batches, filling the blender no more than halfway and venting the lid. Thin with a little hot water if the soup is too thick.
- Season with salt and pepper. Serve hot, with a thread of olive oil and, if using, the chouriço.
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