Potato Watercress Soup With Pesto Recipes

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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.

POTATO-WATERCRESS SOUP WITH PESTO



Potato-Watercress Soup With Pesto image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 50m

Yield Four servings

Number Of Ingredients 13

4 medium-size red potatoes (1 pound)
10 cups stemmed watercress
1 1/2 cups plain lowfat yogurt
1 1/2 cups 1 percent milk
2 teaspoons Dijon mustard
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon black mustard seeds
2 cups stemmed watercress
3/4 cup toasted walnuts, chopped
1 large clove garlic, peeled and chopped
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

  • To make the soup, cook potatoes in boiling water until tender, about 30 minutes. When cool enough to handle, slip off the skins and pass through a ricer. Set aside.
  • Bring a large pot of water to a boil. Add 8 cups of the watercress and blanch for 5 seconds. Immediately drain and refresh under cold running water. Drain and squeeze out excess water. Place in a blender with the yogurt and blend until smooth. Scrape into a bowl and whisk in the milk, mustard, 2 teaspoons salt and pepper to taste. Coarsely chop the remaining 2 cups watercress and stir into the soup. Refrigerate until chilled.
  • Meanwhile, to make the pesto, blanch the watercress as above. Drain, squeeze out excess water and coarsely chop with a knife. Place in a blender with the walnuts, garlic, olive oil and salt. Blend until smooth, stopping as necessary to scrape down the sides of the jar.
  • Taste soup and add more salt if needed. Ladle the soup among 4 bowls. Place 2 teaspoons of the pesto in the center of each bowl and sprinkle the mustard seeds around it. Serve immediately.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 976 milligrams, Sugar 13 grams, TransFat 0 grams

POTATO AND WATERCRESS SOUP



Potato and Watercress Soup image

Make and share this Potato and Watercress Soup recipe from Food.com.

Provided by 1crazypotato

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

5 medium potatoes
4 cups chicken stock
1 bunch watercress

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!

Nutrition Facts : Calories 292.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.2, Sodium 361.7, Carbohydrate 55.1, Fiber 5.9, Sugar 5.9, Protein 11.6

CREAM OF POTATO SOUP WITH WATERCRESS



Cream of Potato Soup with Watercress image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Leafy Green     Potato     Vegetable     Quick & Easy     Spring     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large russet potatoes, peeled, cut into 1/2-inch pieces
1 1/2 medium onions, chopped
3 tablespoons all purpose flour
2 3/4 cups (or more) canned vegetable broth
1 3/4 cups milk (do not use low-fat or nonfat)
2 1/4 cups chopped trimmed watercress

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add potatoes and onions. Stir until coated with butter, about 1 minute. Sprinkle flour over; stir 1 minute. Add 2 3/4 cups broth and milk. Cover pan. Boil gently until potatoes and onions are tender, about 10 minutes.
  • Puree soup in batches in blender. Return to pan. Add 1 3/4 cups watercress. Bring back to simmer. Season with salt and pepper. Thin with more broth, if desired.
  • Lade soup into bowls. Garnish with remaining 1/2 cup watercress.

WATERCRESS POTATO SOUP



Watercress Potato Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Potato     Summer     Thyme     Watercress     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 large buch watercress (about 6 ounces)
1/4 cup (1/2 stick) butter
1 onion, chopped
2 large parsley sprigs
2 large thyme sprigs
1 large garlic clove
1 bay leaf
2 cups canned low-salt chicken broth
1 pound russet potatoes, peeled, cut into 1/2 inch pieces.
1 cup (or more) milk

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.

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