Potato Watercress Soup Recipes

POTATO WATERCRESS SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
• Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
• Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
• Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
• Serve garnished with watercress sprigs.

WATERCRESS AND POTATO SOUP

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.

WATERCRESS POTATO SOUP

Steps:

• Coarsely chop watercress leaves and stems seperately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Add broth and potatoes; bring to boil. Reduce heat cover and simmer until potatoes are very tender, about 25 minutes.
• Discard parsley, thyme, and bay leaf. Purée soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress leaves; bring to simmer, adding more milk if soup is too thick. Season with salt and pepper. Transfer to bowl. Chill until cold, about 4 hours.

WATERCRESS AND POTATO SOUP

Steps:

• Saute onion in oilive oil and a little sugar for 5 minutes.
• Add potatoes chopped into chunks and continue until onions are golden brown.
• Add chopped rosemary, stock, milk, pepper and chopped watercress.
• Boil then reduce to a simmer for 20 minutes until the potatoes are cooked.
• Blend the soup to a creamy consistency and season too taste.

POTATO AND WATERCRESS SOUP

Steps:

• Bring chicken stock to the boil in a saucepan.
• Peel and chop potatoes, and boil till soft in the chicken stock.
• Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency.
• Add salt and pepper to taste, and enjoy!

WATERCRESS AND POTATO SOUP

Steps:

• In a large pot heat oil over medium heat. Add shallots and potatoes and cook, stirring for 5-6 minutes or until softened, but not beginning to brown.
• Add broth, increase heat to high, bring to a boil and cook for 1 minute.
• Quickly add watercress and spinach. After they have cooked a few seconds, use slotted spoon to transfer all of the vegetables to a food processor.
• Pulse until smooth, but not watery.
• Add about 1 cup of the cooking broth and pulse until smooth. Return to saucepan. Season to taste with salt and pepper.
• Gently reheat over medium heat.
• Ladle into warmed serving bowls. Add a spoonful of creme fraiche to the center of each and serve.