Time 35m Yield 2-3 Number Of Ingredients 6 Steps:
Peel and roughly chop the potatoes, onions and garlic. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent. Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes. Using a hand blender, liquidise the soup until smooth. Serve with a swirl of crème fraîche and some Fortt’s Bath Oliver biscuits, if you like.
Time 15m Yield Makes 6 cups Number Of Ingredients 7 Steps:
Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute. Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Season and garnish before serving: Add salt to taste and then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon of it in the center of each person’s bowl.
Time 25m Yield 2-3 serving(s) Number Of Ingredients 8 Steps:
Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems. Make sure the leeks are in small dice that will cook up quickly. Place butter, leeks and chicken broth in a saucepan. Bring to a boil, lower heat and simmer 4-5 minutes. Add zucchini, cook several minutes more, until zucchini is just tender. Add salt and pepper, stir. Add watercress and reduce heat. Simmer 1 minute until watercress wilts. Remove from heat and purée in a blender. Correct seasoning. Just before serving, stir in optional cream OR optional virgin coconut oil. Serve hot, warm or cold. NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color. NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened. NOTE 3: See my description for making this soup Weight Watcher friendly.
Time 45m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes. Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes. Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water. In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice. Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled. Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.
Time 1h Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with almonds and chives.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 6 Steps:
When measuring the watercress leaves and stems, pack them down in the measuring cup. Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender. Stir in watercress and simmer 5 minutes. While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning. Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.
Time 25m Yield 6 Number Of Ingredients 13 Steps:
Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan; bring to a boil. Mix cornstarch with 2 tablespoons boiling water. Add to the saucepan. Add mushrooms and bouillon. Reduce heat to medium-high; simmer until flavors are blended, about 7 minutes. Add tofu and watercress. Simmer soup for 2 minutes more. Pour in eggs slowly, whisking constantly, until cooked, 1 to 2 minutes.
Time 1h Yield 5 large servings Number Of Ingredients 7 Steps:
Wash and drain watercress. Fill a 3- or 4-quart pot with the water; bring to boil. Drop pork and garlic cloves into boiling water. Cover pot and lower heat to medium. Cook 30 minutes. Add watercress. Bring to boil. Lower flame under pot. Crack egg over pot. Stir egg yolk and white into soup, breaking up yolk while cooking. Add Accent if desired and salt. Simmer soup uncovered, skimming off surface, about 10 minutes. Add more salt if desired. Serve.
Yield Makes 10 servings Number Of Ingredients 9 Steps:
Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5-6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat. Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 teaspoons lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives. Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 tablespoons chives over.
Time 1h Yield 6 servings Number Of Ingredients 9 Steps:
Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes. Trim the watercress stalks and discard. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes. Remove the herb bouquet. Puree the mixture in a food mill and cool it overnight. Stir in yogurt and lemon juice to taste and season with salt and pepper. Serve the soup, sprinkled with watercress leaves, in individual bowls.
Time 35m Yield Makes about 6 cups Number Of Ingredients 7 Steps:
Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress. Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.
More about “watercress soup recipes”
Time 15m Yield Serves 4 Number Of Ingredients 10 Steps:
- Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden. Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
- Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Transfer the soup to a food processor and blitz until smooth. Return the soup to the rinsed out pan add the milk, nutmeg, lemon juice and seasoning to taste. Gently reheat until piping hot and serve with crusty bread.
