Watercress might just seem like a staple for ladies who lunch on tea sandwiches, but it has a fascinating reputation in the health world. Legend touts its powers as an aphrodisiac, a cure for baldness and even a cure for hangovers.

I'm not so sure about its powers to grow your libido or hair, but I'm guessing that its reputation as a hangover cure comes from its high potassium content. Since potassium is a mineral, which can become depleted due to dehydration from overindulging on alcohol, it could very well be that watercress might just help to soothe that morning-after headache.

I see watercress more as a delicious, energizing ingredient in fast and fresh modern cuisine. When the weather warms up, cool drinks and chilled soups not only refresh -- they also provide great ways add nutrition, giving you more energy to enjoy long summer nights.

Get Jennifer's Watercress Soup with Strawberry Salsa recipe after the jump.



Folklore aside, watercress is touted for its many health benefits based on its nutritional profile alone. At four calories a cup, watercress provides 25 percent of your daily Vitamin A and C requirements and also happens to contain iron, potassium, B1, B6, manganese, zinc, lutein and beta-carotene. It's currently being studied for its cancer fighting compounds, but I love that can be cooked in no time and makes the most gorgeous bright green soups.

I serve my watercress soup in a little glass - no spoon required. Blended with ripe avocado, this soup is rich and spicy at the same time. I topped it with fresh chopped strawberries drizzled with balsamic vinegar to add a sweet note to the savory and a burst of color to entertain your eyes.


Watercress Soup with Strawberry Salsa

1 tablespoon olive oil
2 large shallots, peeled, chopped
1/2 teaspoon salt
1 large bunch watercress (about 10 ounces)
1 (32-ounce) container, reduced sodium chicken stock
1 small Haas avocados, chopped
1/2 teaspoon freshly ground black pepper

Salsa

5 large strawberries, stemmed, chopped
1 teaspoon olive oil
1 tablespoon balsamic

Warm the oil over medium-high heat. Add the shallots and salt, cook 2 to 3 minutes until they begin to soften but do not brown. Add the watercress and chicken stock. Remove from the heat and add the avocado and pepper. With an immersion blender, puree until smooth or transfer to a blender and mix on high speed until smooth. Cover and chill at least one hour.

In a medium bowl, mix the strawberries, balsamic, and olive oil. Stir until well combined. Transfer the soup to small glasses or bowls and top with strawberry salsa. Serve immediately.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.