Chilled Cream Of Watercress Soup Recipes

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WATERCRESS SOUP



Watercress Soup image

For more delicious recipes visit www.watercress.co.uk

Provided by mustardcomms

Time 15m

Yield Serves 4

Number Of Ingredients 10

15ml/1 tbsp olive oil
1 small onion, chopped
1 small stick celery
350g/12oz potato, peeled and diced
600ml/1pt chicken or vegetable stock
3 (85g) bags watercress
150ml/1/4pt milk
pinch of nutmeg
squeeze of lemon juice
salt and freshly ground black pepper

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.

WATERCRESS SOUP



Watercress Soup image

A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
1 potato - peeled and cubed
1 onion, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups chicken stock
2 ½ cups milk
1 ½ pounds watercress, large stems removed
¼ cup whipped heavy cream
½ cup watercress leaves for garnish

Steps:

  • Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  • Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  • In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
  • Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 14.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 476.7 mg, Sugar 6.3 g

CHILLED WATERCRESS SOUP WITH ONION CREAM



Chilled Watercress Soup with Onion Cream image

Provided by Tina Miller

Categories     Dairy     Leafy Green     Onion     Vegetable     Appetizer     Sauté     Vegetarian     Low Cal     Spring     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Soup
3 tablespoons olive oil
2 medium onions, thinly sliced
1 large leek (white and pale green parts only), thinly sliced
4 cups vegetable broth
1 large bunch or 2 medium bunches watercress, thick stems removed (about 4 cups)
1 cup half and half
Green Onion Cream
1/4 cup crème fraîche
2 green onions, thinly sliced, dark green part reserved for garnish
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon Worcestershire sauce

Steps:

  • For soup:
  • Heat oil in heavy large saucepan over medium heat. Add onions and sauté until soft, stirring often, about 10 minutes. Add leek and sauté 5 minutes. Add vegetable broth and bring to boil. Reduce heat to low, cover, and simmer 10 minutes. Allow broth to cool uncovered 15 minutes.
  • Place 3 cups watercress in blender. Pour half of warm broth mixture over watercress and blend until smooth.
  • Add half and half and blend until combined. Transfer soup to bowl. Puree remaining broth mixture in blender until smooth; stir into soup in bowl. If more watercress flavor is desired, puree 1/2 cup watercress with 2 cups soup in same blender. Repeat with more watercress, if desired. Season soup to taste with salt and pepper. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • For green onion cream:
  • Whisk crème fraîche, white and pale green parts of green onions, and all remaining ingredients in small bowl. (Can be made 1 day ahead. Cover and chill.)
  • Divide soup among 6 shallow bowls. Drizzle with green onion cream; sprinkle with sliced dark green onion tops.

WATERCRESS AND POTATO SOUP



Watercress and Potato Soup image

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

2 tablespoons butter
1 cup chopped shallot
1 cup chopped peeled potato
1 medium clove garlic, minced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 cup firmly packed chopped watercress
1/4 to 1/2 cup heavy cream, as desired
Sliced toasted almonds and chopped chives, for serving

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.

CREAM OF WATERCRESS SOUP



Cream of Watercress Soup image

Make and share this Cream of Watercress Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium onion, diced
1 small potato, diced
25 g butter
85 g watercress, rinsed
300 ml milk
300 ml vegetable stock
4 tablespoons double cream (heavy)

Steps:

  • Melt butter and sauté onion until transparent.
  • Add potato, watercress, milk and stock.
  • Bring to boil, cover and simmer for 20 minutes
  • Blend in a processor.
  • Add cream and seasoning. Heat if needed.

Nutrition Facts : Calories 189.8, Fat 13.3, SaturatedFat 8.3, Cholesterol 44.1, Sodium 89.4, Carbohydrate 14.3, Fiber 1.4, Sugar 1.6, Protein 4.4

CHILLED CREAM OF WATERCRESS SOUP



Chilled Cream of Watercress Soup image

Perfect for lazy sunny afternoons. This soup is lovely and light yet will hit the spot... Serve well chilled with some fresh crusty bread. You can also serve warm if preferred.

Provided by Um Safia

Categories     Potato

Time 40m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

500 g potatoes, peeled & cubed
2 large leeks, washed & sliced
80 g watercress
750 ml vegetable stock
280 ml single cream (light)
50 g butter
salt and black pepper

Steps:

  • Melt butter in large pan over low heat. Add potatoes and leeks and sweat off gently for 5 minutes.
  • Add the stock and bring to the boil. Reduce heat, cover and gently cook for around 15 minutes or until vegetables are tender.
  • Remove the pan from the heat and add the watercress (put 4 sprigs to one side for the garnish). add 3/4 of the cream and blend in a blender/processor until completely smooth.
  • Season to taste then chill well before serving. Serve with a swirl of cream and a sprig if watercress.

Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 14.5, Cholesterol 71.1, Sodium 123, Carbohydrate 30.9, Fiber 3.6, Sugar 2.9, Protein 5.6

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 WATERCRESS SOUP



Chilled Watercress Soup image

Categories     Soup/Stew     Sauté     Summer     Chill     Watercress     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 7

3 cups (packed) watercress, thick stems trimmed
2 tablespoons (1/4 stick) butter
1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch-thick rounds
3 large leeks (white and pale green parts only), sliced
6 cups (or more) canned low-salt chicken broth
1/2 cup whipping cream
3 tablespoons minced fresh chives

Steps:

  • Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside.
  • Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes. Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.

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WATERCRESS SOUP RECIPE | BON APPéTIT
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2014-03-18 Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5–6 minutes. Add broth and potatoes; bring to a boil over …
From bonappetit.com
Estimated Reading Time 3 mins
  • Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5–6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
  • Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1½ tsp. lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired.
  • Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 Tbsp. chives over.


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2019-08-20 Method. Wash the watercress and reserve a few sprigs for garnish. Trim away any coarse stalks, then chop the watercress roughly and put into a large …
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CHILLED WATERCRESS YOGURT SOUP - THE SPRUCE EATS
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Cook, stirring frequently, until the onion is soft, about 3 minutes. Meanwhile, trim and chop the celery. Add it to the green onions and cook, stirring frequently, until softened, …
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CREAM OF WATERCRESS SOUP - SAVEUR
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2019-03-18 Heat butter in a 4-qt. saucepan over medium heat. Add leeks, onion, and salt, and cook, stirring, until vegetables begin to soften, about 6 minutes. Add stock and 2 cups heavy cream, and bring to ...
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CHILLED WATERCRESS SOUP RECIPE | BON APPéTIT
2002-05-31 Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day.
From bonappetit.com
  • Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes. Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.


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ZUCCHINI-AND-WATERCRESS SOUP RECIPE - SOPHIE DAHL | FOOD ...
Add the zucchini and chicken stock and bring to a simmer. Cook over low heat until the zucchini is tender, 10 minutes. Add the watercress and cook for 5 minutes longer. Advertisement. Step 2 ...
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CREAM OF LEEK AND WATERCRESS SOUP | RICARDO
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COLD CREAM OF CORN AND WATERCRESS SOUP - VEG KITCHEN
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