Slowly bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. Season with salt and pepper then add one litre of water and simmer for 20 minutes over medium heat. Recipe by: William Anatooskin Nourishing watercress soup 2 reviews . The fresh watercress adds a beautiful color and taste to this soup. Join the Edible Boston community! Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. Add the garlic and cook, stirring, until fragrant, about 40 seconds. Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. Turn off the heat and add watercress, peas, scallions, and basil leaves. Add a swirl of cream and some watercress leaves at the end for a nice finish. All rights reserved. Blend peppery watercress with potato and shallot for a satisfying soup. Put the lid on, leaving one corner open. February Recipe of the Month. Remove from the heat, discard the thyme and let cool at least 5 minutes. Add the flour and gently stir for 1-2 minutes. A light, pureed soup made with fresh watercress, potato and onion. Heat the butter in a medium saucepan over medium heat. Remove from the heat and stir in the stock and milk. If you prefer your soup a bit milder, dial back the cress to suit your taste. Note: If serving chilled, you will certainly want to add more salt; cold food needs more seasoning! Stir in the chopped watercress. 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. Off heat, set aside to cool briefly, about 10 minutes. Cover and cook over low heat, 10-15 minutes or until potatoes are tender. Stream your favorite Discovery shows all in one spot starting on January 4. Let soup cool briefly. 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 stock and 1 1/2 cups of water and bring to a boil. Add potatoes, broth, water, and a generous pinch of salt. © 2020 Discovery or its subsidiaries and affiliates. Heat oil in a large pan and fry the onions and garlic until the onions are translucent. Add the water, broth and potatoes, adjust heat to medium-high and bring to a boil. Reduce heat to very low, cover and simmer until the potatoes are very tender, about 20 minutes. If you like a potent pep, use all the cress called for. 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. Return the soup … Add watercress to pot; stir until leaves wilt. Potato and watercress soup. A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. 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. 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. Stir the milk and mint into the soup. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight. Learn how to prepare this easy Potato Soup with Watercress recipe like a pro. Roughly chop the watercress. 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. Serve hot, at room temperature or chilled, garnishing each bowl with some of the reserved watercress. Add the nutmeg, potato and stock. STEP 2. Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Potato and Watercress Soup . Stir in the broth, half and half cream, pepper and celery seed. In a large saucepan over medium-high heat, melt the butter. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Taste and adjust the seasoning with additional salt and pepper, if desired. 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. All rights reserved. Puree the potato mixture, in batches, in a blender. Place potato mixture in a blender, and process until smooth. Cook partially covered for about 10 minutes. Pour in the broth and bring to a simmer. In a blender or with an immersion blender, purée mixture (working carefully and in batches if using a blender) until very smooth and uniform. Add the onion, celery and 1 teaspoon salt and cook, stirring, until the vegetables start to soften, about 4 minutes. Roughly chop the watercress, add it to the pot, stir and allow it to wilt for about 10 seconds. 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. Cook gently for 4 minutes. 150ml/5fl oz chicken stock (vegetarians can substitute vegetable stock) ½ bunch watercress, chopped. 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. This recipe appeared in the Spring 2020 issue as part of a larger story on Spring parties. Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a … Add potatoes, watercress and onion to the pot. I love soups - all variety included. We were hit with a snow storm yesterday, and we're expecting another tonight. Add the all the watercress when reheating. When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. STEP 2. Recently when I visited my local grocery store, I saw some fresh watercress. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. … Even Lindsey Bareham's quarter of an hourseems a crime. 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. The potato cubes should be easily pierced with a fork. Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. Cold winter nights call for hot soup. Reduce to a simmer and cook for 5 minutes. It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. Keep stirring until the watercress … Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. STEP 1. Add yogurt, and process just until blended. Serve hot sprinkled with almonds and chives. 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. Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Watercress Potato Soup by DK on Oct 26, 2010 . Cauliflower, Fennel and Potato Soup Recipe. 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. The Potato and Watercress Soup recipe out of our category Vegetable Soup! ½ large potato, peeled and finely chopped. Season to … Photos by Hannah Kaminsky. 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 Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Pour in the hot stock and simmer for 5-10 … Add salt and pepper to taste, and enjoy! Sign up for the Recipe of the Day Newsletter Privacy Policy. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Method. Heat the oil in a large saucepan over medium high heat. Heat the butter in a saucepan over medium heat then add the watercress and potatoes; cook for 5 minutes. Thank you and welcome to the Edible Boston community! Speaking of sharp, peppery flavor, the soup bears a distinct watercress flavor punch from the full two bunches in the ingredients. Press potatoes through food mill and return to kettle with water. Add the watercress to the onions and butter and cover the pan with a lid. Roughly chop the potatoes, onions and garlic. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick. 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!) Add the potato and onion, stirring to coat … 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). Wash the watercress leaves then peel the potatoes and dice. Photo by Michael Piazza / Styled by Catrine Kelty. Heat the oil in a large saucepan over a medium heat. Kosher salt and freshly ground black pepper, Sliced toasted almonds and chopped chives, for serving. Add the watercress, give it a stir and let simmer for about 1 minute until the green have just wilted. The quantity of cream here is modest. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent. Cover and cook over low heat, 10-15 minutes or until potatoes are tender. Bring to the boil, stirring continuously for 3 minutes. Put the soup in a blender or use a hand mixer to mix the soup. Cook, stirring about 5 minutes until onion is tender. 2. 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. Heat the butter in a medium saucepan over medium heat. 4. 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. This soup can also be served chilled. Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency. Copyright 2018 Television Food Network, G.P. After chopping, add them to the soup … Adjust seasonings if necessary. Stir in the watercress and cook 5 minutes more. Adjust the heat to medium-low, cover and continue cooking, stirring occasionally, until the vegetables have released their juices, about 8 minutes. Working in batches, purée soup in … Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. 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… 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. Set aside to cool for 10 minutes. Watercress soup can be prepared as a puréed soup by mixing … 1 clove garlic, chopped. Cover and simmer for 10 mins or until the potato is tender. Pour in the broth and bring to a simmer. … Serves: 6. seems to rob them of flavour. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Using an immersion blender, blend soup until pureed to desired consistency. 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