Chilled Celery Watercress And Fennel Soup Recipes

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COLD CREAM OF WATERCRESS SOUP



Cold Cream of Watercress Soup image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons olive oil
4 leeks, white parts only, thoroughly washed and chopped
3 bunches watercress, thoroughly washed, leaves separated from stems, stems chopped
6 cups chicken stock
5 medium baking potatoes, peeled and sliced
Salt
Freshly ground black pepper
1 cup creme fraiche or 1/2 cup each heavy cream and sour cream
1 teaspoon lemon juice

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.

CHILLED CELERY SOUP



Chilled Celery Soup image

Categories     Soup/Stew     Potato     Vegetarian     Quick & Easy     Celery     Leek     Summer     Chill     Vegan     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 medium leek (white and pale green parts only), chopped (1/2 cup)
6 cups chopped celery (about 12 ribs)
1 medium onion, chopped (1 cup)
1 tablespoon olive oil
1 small boiling potato, peeled and chopped (1/2 cup)
2 cups water
1 3/4 teaspoons salt
Pinch of cayenne

Steps:

  • Wash leek well in a bowl of cold water, then lift out and drain.
  • Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
  • Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
  • Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.

CHILLED CELERY, WATERCRESS AND FENNEL SOUP



Chilled Celery, Watercress and Fennel Soup image

Categories     Soup/Stew     Herb     Vegetable     Celery     Fennel     Summer     Chill     Watercress     Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
8 stalks celery, sliced (about 4 cups)
1 onion, chopped
1 cup chopped fresh fennel bulb
2 garlic cloves, sliced
1/2 teaspoon chopped peeled fresh ginger
3 3/4 cups canned low-salt chicken broth
1/4 cup dry white wine
1 large bunch watercress, trimmed (about 4 cups)
Plain yogurt (optional)

Steps:

  • Melt butter in large pot over medium heat. Add celery, onion, fennel, garlic and ginger. Cover pot. Cook until vegetables are almost tender, stirring occasionally, about 20 minutes. Add broth and wine. Bring to boil. Cover and simmer until vegetables are tender, about 10 minutes. Remove from heat and mix in watercress. Let stand 5 minutes. Working in batches, puree soup in blender until smooth. Transfer to large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Ladle soup into bowls. Top with dollop of yogurt, if desired.

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