Watercress And Carrot Soup Recipes

CHINESE WATERCRESS SOUP (西洋菜汤)

Steps:

• Bring the chicken and pork stock to a boil and add the chicken bouillon powder along with the salt.
• Throw in the carrots, mushrooms, honey dates and jujubes and let it simmer for 15 minutes.
• When the carrots have softened, bring the broth up to a boil and add the watercress in.
• Keep the soup on a medium to low heat so that it gently simmers for another 20 minutes.
• To serve, enjoy as is or pour over your leftover rice!

WATERCRESS SOUP

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.

WATERCRESS AND CARROT SOUP

Steps:

• Gently heat the oil and soften the onion. Add the carrots and cook for another 5 minutes.
• Tear the watercress and place in the pan, stalks and all. Stir well until the watercress wilts.
• Add the chickpeas, stock and cumin and simmer for 20 minutes.
• Blend until smooth and reheat in the pan if needed.
• Season with freshly ground black pepper.

WATERCRESS, OYSTER AND SCALLION SOUP

Steps:

• Shuck the oysters over a bowl and reserve their liquor. Strain the liquor through one or two thicknesses of dampened cheesecloth into another bowl. Set both the oysters and liquor aside.
• Melt the butter in a skillet over a medium-high heat. Add the scallions and saute for about three minutes until just softened. Set aside.
• Cook the carrots in boiling salted water to cover for about two minutes until just tender. Drain immediately and rinse under cold water to stop cooking. Pat them dry and set aside.
• In a large, nonreactive saucepan or stock pot, bring the wine to a boil. Remove the pan from the heat. Slowly stir in the half-and-half and heavy cream. Stir the mixture constantly to prevent curdling. When well mixed, return the pan to the heat and bring to a slow boil. Cook uncovered over high heat for about five minutes until slightly thickened.
• Reduce the heat to medium-low and stir in the reserved oyster liquor. Add the scallions and carrots and cook for about five minutes until heated through. Season to taste with salt and pepper.
• Add the watercress and cook gently for about five minutes longer until heated through. Add the oysters and stir briskly for about one minute until their edges just begin to curl. Immediately ladle the soup into bowls and garnish by floating the lemon slices on top of the soup.

LEEK, PEA & WATERCRESS SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
• Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.