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.
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.
SPINACH & WATERCRESS SOUP
Go veggie, go green and go filling! This simple and vibrant soup is healthy, 3 of your 5-a-day and ready in 10 minutes
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Put the spinach, watercress, spring onion, vegetable stock, avocado, cooked rice, lemon juice and mixed seeds in a blender with seasoning. Whizz until smooth. Heat until piping hot. Scatter over some toasted seeds if you want added crunch.
Nutrition Facts : Calories 457 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
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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