Watercress Soup Recipes

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.

Steps:

• 1. 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.
• 2. 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.

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.

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.

Steps:

• Wash watercress well, keeping tips separate.
• Simmer water/broth, salt and pork in a pot for 30 minutes.
• Add watercress stems and boil for 1 minute.
• Add tips, boil for another minute.
• Serve hot, garnishing wih green onion.

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.

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.

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.