Folk wisdom says that watercress can activate a woman’s labor. That must be why so many pregnant women stop by our Brookline store after their childbirth classes, held right next door. We enjoy following their progress. Some of these women have even stopped by the store in the throes of labor for their last bowl of soup before they head to the delivery room (how they can manage to eat at such a time, I can’t imagine)! The best part is when they bring in their newborns. After that, their children become our customers, too. Just think, we have been feeding them all along!

Instructions:

2 tablespoons butter
1 large Spanish onion, peeled and diced
3 ribs celery, diced
3 whole cloves garlic, peeled
5 large Yukon Gold potatoes, peeled and cut
into 3/4-inch chunks
2 quarts chicken stock

2 bunches watercress
2 cups light cream
4 dashes Worcestershire sauce
3 dashes Tabasco sauce
Kosher salt and freshly ground black
pepper, to taste

Directions:

In a stockpot melt the butter over medium high heat. Add the onion, celery, and garlic. Sauté for 5 to 7 minutes. Add the potatoes and pour in the chicken stock until the potatoes are submerged. Bring to a boil. Reduce the heat to medium high and simmer until the potatoes are tender, 30 to 35 minutes. Remove from the heat and add the watercress. Stir until wilted. Add the cream, Worcestershire sauce, Tabasco sauce, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Return the pot to medium-high heat and simmer for an additional 3 minutes to warm through.

Makes 8 to 10 servings.