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
WATERCRESS AND RAMP SOUP
The wild leeks called ramps have a strong, garlicky flavor; they emerge from the ground in the spring. If ramps are unavailable in your area, using more leeks makes an equally delicious soup.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 9
Steps:
- In a 5-quart saucepan, melt 3 tablespoons butter over medium heat. Add 3 cups sliced leeks and 1 cup sliced ramps; reduce heat to medium low. Saute until tender, about 10 minutes. Add 4 cups water, 1 cup milk, the potatoes, 1 tablespoon salt, and the pepper; bring to a boil over high heat. Reduce to medium low; simmer until potatoes are tender, about 7 minutes. Add watercress; increase heat to medium. Cook about 3 minutes, until watercress is tender and bright green. Cool slightly. Transfer in 1-cup batches to the jar of a blender; puree. Return all of it to pot over low heat; thin with remaining cup milk.
- In a medium saute pan, melt remaining 2 tablespoons butter over medium-low heat. Add remaining 2 cups sliced leeks, remaining cup sliced ramps, and remaining 1/2 teaspoon salt. Saute, stirring frequently, until leeks are tender but still green, 5 to 10 minutes. Do not let them brown. Ladle soup into bowls; garnish with leek mixture. Serve hot.
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
WATERCRESS AND POTATO SOUP
Blend peppery watercress with potato and shallot for a satisfying soup.
Provided by Food Network Kitchen
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.
SUPER-GRAIN SOUP WITH WATERCRESS AND MUSHROOMS
When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms, and nutty quinoa, it'll be just what the doctor ordered.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.
- Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in Pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.
CREAMY RAMP SOUP
This is a quick and easy soup that my whole family loves. I make it every year when ramps are in season. Serve with a baguette or croutons.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a pot over medium heat. Cook shallots in the melted butter until soft and translucent, about 5 minutes. Stir in flour and mix until it forms a paste. Whisk in milk, 2 tablespoons at a time. Cook, stirring constantly, until a thick roux forms, about 2 minutes.
- Pour in vegetable broth a little at a time and keep simmering, 3 to 5 minutes. Stir in ramps and simmer for 5 minutes. Stir in cream cheese and allow to melt. Season with nutmeg and pepper.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 16.8 g, Cholesterol 37.2 mg, Fat 13 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 400.3 mg, Sugar 6 g
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WATERCRESS SOUP WITH CARROTS AND RAMP LEAVES
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Cuisine AmericanCategory SoupServings 4
- Sweat the onion, potato, and half of the carrots in the butter for a few minutes until just tender, then add the wine and cook off. Don’t let the bottom of the pan darken.
- Add the stock, salt and sugar and bring the mixture to a boil, then turn the heat down to low and cook for 20 minutes. Add the watercress and puree with a handblender, leaving it a bit coarse.
- Add the remaining shaved carrot and pulse a few times to break it up. There should be visible pieces of carrot and watercress in the soup.
- Allow the soup to sit for a few minutes so the carrot particles become tender, or put back on the heat for a moment, then double check the seasoning adjust as needed, and serve with a few sprigs of watercress on top, cracked black pepper, and drizzles of extra virgin olive oil.
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