WATERCRESS SOUP
Making a simple and flavorful watercress soup is easy. This recipe stars bunches of fresh watercress, a splash of white wine, and some potatoes to fill it out.
Provided by Elise Bauer
Categories Soup Irish Soup St. Patrick's Day Watercress
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.
Nutrition Facts : Calories 163 kcal, Carbohydrate 19 g, Cholesterol 17 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 4 g, Fat 6 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
POTATO-WATERCRESS SOUP WITH PESTO
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 50m
Yield Four servings
Number Of Ingredients 13
Steps:
- To make the soup, cook potatoes in boiling water until tender, about 30 minutes. When cool enough to handle, slip off the skins and pass through a ricer. Set aside.
- Bring a large pot of water to a boil. Add 8 cups of the watercress and blanch for 5 seconds. Immediately drain and refresh under cold running water. Drain and squeeze out excess water. Place in a blender with the yogurt and blend until smooth. Scrape into a bowl and whisk in the milk, mustard, 2 teaspoons salt and pepper to taste. Coarsely chop the remaining 2 cups watercress and stir into the soup. Refrigerate until chilled.
- Meanwhile, to make the pesto, blanch the watercress as above. Drain, squeeze out excess water and coarsely chop with a knife. Place in a blender with the walnuts, garlic, olive oil and salt. Blend until smooth, stopping as necessary to scrape down the sides of the jar.
- Taste soup and add more salt if needed. Ladle the soup among 4 bowls. Place 2 teaspoons of the pesto in the center of each bowl and sprinkle the mustard seeds around it. Serve immediately.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 976 milligrams, Sugar 13 grams, TransFat 0 grams
CORN, WATERCRESS & POTATO SOUP
A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Thoroughly rinse and drain dark-green leek tops; transfer to a pot. Remove husks and silks from corn, rinse and drain them, and transfer to pot. Strip corn from cobs and transfer cobs to pot (reserving kernels). Add 8 cups water, 2 teaspoons salt, and whole peppercorns to pot. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes. Strain through a fine-mesh sieve, discarding solids and reserving broth (you should have about 6 cups).
- Slice white and light-green parts of leeks; submerge in water and agitate with your hands to dislodge any dirt, then thoroughly drain. Wipe pot clean; add oil and heat over medium. Add sliced leeks and garlic. Cook, stirring occasionally, until leeks are very soft but not developing any color (if color begins to develop, reduce heat), about 10 minutes. Add potato, 4 cups reserved broth, and reserved corn kernels to pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potato is easily pierced with the tip of a knife, about 15 minutes. Stir in all but a handful of watercress; simmer 2 minutes.
- Transfer soup to a blender with miso and vinegar; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape, and purée in two batches if necessary.) Season to taste and thin with more broth, if necessary, to reach desired consistency. Serve warm or chilled, topped with blanched corn kernels, remaining watercress, a drizzle of oil, flaky salt, and ground pepper.
WATERCRESS POTATO SOUP
Categories Soup/Stew Milk/Cream Dairy Potato Summer Thyme Watercress Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Coarsely chop watercress leaves and stems seperately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Add broth and potatoes; bring to boil. Reduce heat cover and simmer until potatoes are very tender, about 25 minutes.
- Discard parsley, thyme, and bay leaf. Purée soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress leaves; bring to simmer, adding more milk if soup is too thick. Season with salt and pepper. Transfer to bowl. Chill until cold, about 4 hours.
POTATO AND WATERCRESS SOUP
Make and share this Potato and Watercress Soup recipe from Food.com.
Provided by 1crazypotato
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring chicken stock to the boil in a saucepan.
- Peel and chop potatoes, and boil till soft in the chicken stock.
- Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency.
- Add salt and pepper to taste, and enjoy!
Nutrition Facts : Calories 292.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.2, Sodium 361.7, Carbohydrate 55.1, Fiber 5.9, Sugar 5.9, Protein 11.6
POTATO WATERCRESS SOUP
This one's been in my recipe file for years. You can use any type of potato but Yukons are one of my favorites. Recipe source unknown. Easy!
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
- Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
- Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
- Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
- Serve garnished with watercress sprigs.
Nutrition Facts : Calories 209.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 37.6, Sodium 315, Carbohydrate 18.4, Fiber 1.6, Sugar 1.7, Protein 5
CREAM OF POTATO SOUP WITH WATERCRESS
Categories Soup/Stew Milk/Cream Blender Dairy Leafy Green Potato Vegetable Quick & Easy Spring Watercress Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium heat. Add potatoes and onions. Stir until coated with butter, about 1 minute. Sprinkle flour over; stir 1 minute. Add 2 3/4 cups broth and milk. Cover pan. Boil gently until potatoes and onions are tender, about 10 minutes.
- Puree soup in batches in blender. Return to pan. Add 1 3/4 cups watercress. Bring back to simmer. Season with salt and pepper. Thin with more broth, if desired.
- Lade soup into bowls. Garnish with remaining 1/2 cup watercress.
WATERCRESS SOUP
This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
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.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g
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