… It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. © 2020 Discovery or its subsidiaries and affiliates. Cook, stirring about 5 minutes until onion is tender. Potato and watercress soup. Recently when I visited my local grocery store, I saw some fresh watercress. If you prefer your soup a bit milder, dial back the cress to suit your taste. Pour in the broth and bring to a simmer. Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. Serve hot sprinkled with almonds and chives. 1 medium potato, chopped 3/4-1 pint (430-570ml) vegetable stock 3 oz (85g) watercress 3 fl oz (75ml) coconut milk Salt and pepper to taste Method. STEP 2. Adjust the heat to medium-low, cover and continue cooking, stirring occasionally, until the vegetables have released their juices, about 8 minutes. Add a swirl of cream and some watercress leaves at the end for a nice finish. Watercress soup can be prepared as a puréed soup by mixing … Add the potato and onion, stirring to coat … If you like a potent pep, use all the cress called for. Speaking of sharp, peppery flavor, the soup bears a distinct watercress flavor punch from the full two bunches in the ingredients. Pour in the hot stock and simmer for 5-10 … 150ml/5fl oz chicken stock (vegetarians can substitute vegetable stock) ½ bunch watercress, chopped. Off heat, set aside to cool briefly, about 10 minutes. Season with salt and pepper then add one litre of water and simmer for 20 minutes over medium heat. Copyright 2018 Television Food Network, G.P. Put the lid on, leaving one corner open. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent. Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) A light, pureed soup made with fresh watercress, potato and onion. Raymond Blanc goes for four minutes, Rowley Leigh a mere two, but swiftest of all is Denis Cotter in his book Wild Garlic, Gooseberries and Me, blanching them separately then plunging them under a cold tap to cool down before adding to the soup… Note: If serving chilled, you will certainly want to add more salt; cold food needs more seasoning! In a blender or with an immersion blender, purée mixture (working carefully and in batches if using a blender) until very smooth and uniform. Time: c. 1 hour (preparation + cooking) When the chilly days of February are upon us, and we're longing for spring to arrive soon, a lovely bowl of soup is just what you need. Add potatoes, watercress and onion to the pot. Stream your favorite Discovery shows all in one spot starting on January 4. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Heat oil in a large pan and fry the onions and garlic until the onions are translucent. Pour in the broth and bring to a simmer. Cauliflower, Fennel and Potato Soup Recipe. Join the Edible Boston community! Add the garlic and cook, stirring, until fragrant, about 40 seconds. Serves: 6. Heat the oil in a large saucepan over a medium heat. Taste and adjust the seasoning with additional salt and pepper, if desired. Serve hot, at room temperature or chilled, garnishing each bowl with some of the reserved watercress. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Working in batches, purée soup in … For the soup, heat a pan until hot, then add the butter and shallots and fry for 2-3 minutes over a low heat until softened, but not browned. If you encounter different varieties of watercress while shopping, opt for the type with smaller, rounded, dark green leaves, stems that are thick toward the base (sometimes referred to as upland cress) with a distinctly sharp flavor. 1 medium potato, chopped 3/4-1 pint (430-570ml) vegetable stock 3 oz (85g) watercress 3 fl oz (75ml) coconut milk Salt and pepper to taste Method. 450g/1lb fresh watercress 125g/1/4 lb ruccola, rocket, or arugula; 1 liter/35 fl oz vegetable stock (if not fresh use a good stock cube) 1 large potato (peeled and cut into 8) Sea salt and freshly ground black pepper, to taste Optional: Greek yogurt or creme fraiche Add the all the watercress when reheating. The quantity of cream here is modest. Thank you and welcome to the Edible Boston community! This soup can also be served chilled. Puree the potato mixture, in batches, in a blender. Cold winter nights call for hot soup. Place potato mixture in a blender, and process until smooth. Kosher salt and freshly ground black pepper, Sliced toasted almonds and chopped chives, for serving. Season to … Slowly bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. Potato and Watercress Soup . Reduce to a simmer and cook for 5 minutes. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Add watercress to pot; stir until leaves wilt. Roughly chop the potatoes, onions and garlic. ½ large potato, peeled and finely chopped. Reduce heat to very low, cover and simmer until the potatoes are very tender, about 20 minutes. Cook partially covered for about 10 minutes. 4. spring soiree, spring 2020, Spring 2020, spring, Spring, sandwich, sandwiches, chutney, picnic, spring 2020, Spring, spring, Spring 2020, party, Adam Ried, Borough Market, SUBSCRIBE TO EDIBLE BOSTON AND EDIBLE WORCESTER. In a large saucepan over medium-high heat, melt the butter. We were hit with a snow storm yesterday, and we're expecting another tonight. Add the onion, celery and 1 teaspoon salt and cook, stirring, until the vegetables start to soften, about 4 minutes. This recipe appeared in the Spring 2020 issue as part of a larger story on Spring parties. Let soup cool briefly. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight. Roughly chop the watercress, add it to the pot, stir and allow it to wilt for about 10 seconds. Learn how to prepare this easy Potato Soup with Watercress recipe like a pro. Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. 2. After chopping, add them to the soup … Cook gently for 4 minutes. Stir in the watercress and cook 5 minutes more. The potato cubes should be easily pierced with a fork. All rights reserved. Adjust seasonings if necessary. Bring to the boil, stirring continuously for 3 minutes. Heat the butter in a saucepan over medium heat then add the watercress and potatoes; cook for 5 minutes. Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Cover and simmer for 10 mins or until the potato is tender. Put the soup in a blender or use a hand mixer to mix the soup. Blend peppery watercress with potato and shallot for a satisfying soup. … Recipe by: William Anatooskin Nourishing watercress soup 2 reviews . Heat the butter in a medium saucepan over medium heat. 3 tablespoons butter 1 large onion, chopped 1 large celery rib, chopped (about ¾ cup) salt and freshly ground black pepper 2 medium garlic cloves, thinly sliced 1 quart water 2 cups homemade or packaged low-sodium chicken broth 1¼ pounds russet potatoes (about 2 medium-large), peeled and chopped (about 4¼ cups) 8 cups (packed) watercress leaves and small stems (thick stems removed; about 2 large bunches/6 ounces prepped), a few small sprigs reserved for garnish 1 tablespoon fresh lemon juice ¼–½ cup heavy cream. Add yogurt, and process just until blended. STEP 2. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick. Great served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it's light enough to serve with a sandwich or a first course. 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. 2 potato; 2 onion; 2 cloves of garlic; 8 tablespoons of olive oil; 3 cups of vegetable broth; 3 bunches of watercress; Some breadcrumb; Directions. A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. I love soups - all variety included. Method. Remove from the heat and stir in the stock and milk. Return the mixture to the pot if necessary, add the lemon juice, cream and pepper to taste, and heat over medium-low, stirring occasionally, until soup is heated through. Subscribe to our e-newsletter for regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks. Photo by Michael Piazza / Styled by Catrine Kelty. Watercress Potato Soup by DK on Oct 26, 2010 . Add the water, broth and potatoes, adjust heat to medium-high and bring to a boil. Turn off the heat and add watercress, peas, scallions, and basil leaves. 1 clove garlic, chopped. Even Lindsey Bareham's quarter of an hourseems a crime. Keep stirring until the watercress … Stir the milk and mint into the soup. Watercress and cream complement each other beautifully, but the soup isn’t meant to be overtly creamy; in fact, you can omit it if you wish as the potato blends into a dreamy, creamy purée. Return the soup … Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency. Set aside to cool for 10 minutes. February Recipe of the Month. 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. All rights reserved. Stir in the broth, half and half cream, pepper and celery seed. Wash the watercress leaves then peel the potatoes and dice. The fresh watercress adds a beautiful color and taste to this soup. Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. Using an immersion blender, blend soup until pureed to desired consistency. Add the flour and gently stir for 1-2 minutes. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a … Add the watercress, give it a stir and let simmer for about 1 minute until the green have just wilted. The Potato and Watercress Soup recipe out of our category Vegetable Soup! Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. STEP 1. Cover and cook over low heat, 10-15 minutes or until potatoes are tender. Heat the oil in a large saucepan over medium high heat. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes. Sign up for the Recipe of the Day Newsletter Privacy Policy. Photos by Hannah Kaminsky. Add stock and 1 1/2 cups of water and bring to a boil. 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). Add the watercress to the onions and butter and cover the pan with a lid. Roughly chop the watercress. Heat the butter in a medium saucepan over medium heat. Remove from the heat, discard the thyme and let cool at least 5 minutes. Press potatoes through food mill and return to kettle with water. Add salt and pepper to taste, and enjoy! Add potatoes, broth, water, and a generous pinch of salt. Stir in the chopped watercress. seems to rob them of flavour. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Watercress and Potato Soup Photo by Michael Piazza / Styled by Catrine Kelty If you encounter different varieties of watercress while shopping, opt for the type with smaller, rounded, dark green leaves, stems that are thick toward the base (sometimes referred to as upland cress) with a distinctly sharp flavor. Add the nutmeg, potato and stock. When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Cover and cook over low heat, 10-15 minutes or until potatoes are tender. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower. Corner open a puréed soup by mixing … potato and cook, stirring, until tender, 3 5. My local grocery store, I saw some fresh watercress to cool briefly, about 4 minutes adjust heat very... 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By DK on Oct 26, 2010 cream and some watercress leaves then peel the potatoes and watercress soup a! Taste and adjust the seasoning with additional salt and pepper vegetable or chicken.... The stock and milk peppery flavor, the soup is at desired consistency and cook a! With a kitchen towel to catch splatters and pulse until smooth it to the onions and garlic the.

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