From bog to bowl: Watercress inspires creamy soup | Park Rapids Enterprise

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Leeks, onion and garlic are used to create a depth of flavor in this French-inspired Potato, Leek and Watercress Soup. Photo by Sue Doeden

From bog to bowl: Watercress inspires creamy soup

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Watercress often goes unnoticed in the produce department at the grocery store, maybe because there's usually not much of it. Its scarcity could be the result of supply and demand. Unsure of how to use this delicate-looking green-leaf plant, not many shoppers purchase watercress.


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