Watercress Oyster And Scallion Soup Recipes

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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 SOUP



Watercress Soup image

This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Yield Makes 6 cups

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon olive oil
3 garlic cloves, thinly sliced
1 large white potato (12 ounces), peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground pepper
3 cups low-sodium chicken stock
2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped
Lemon wedges, for serving

Steps:

  • Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
  • Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.

Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g

WATERCRESS, OYSTER AND SCALLION SOUP



Watercress, Oyster And Scallion Soup image

Provided by Moira Hodgson

Categories     quick, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

14 small oysters in shells, well scrubbed
2 tablespoons unsalted butter
5 to 6 scallions, trimmed and minced
4 medium carrots, peeled and cut into julienne about 1 1/2 inches long
2 cups dry white wine
2 cups half-and-half
1/2 cup heavy cream
Salt and freshly ground pepper to taste
2 cups stemmed watercress (1 to 2 bunches)
Lemon slices for garnish

Steps:

  • Shuck the oysters over a bowl and reserve their liquor. Strain the liquor through one or two thicknesses of dampened cheesecloth into another bowl. Set both the oysters and liquor aside.
  • Melt the butter in a skillet over a medium-high heat. Add the scallions and saute for about three minutes until just softened. Set aside.
  • Cook the carrots in boiling salted water to cover for about two minutes until just tender. Drain immediately and rinse under cold water to stop cooking. Pat them dry and set aside.
  • In a large, nonreactive saucepan or stock pot, bring the wine to a boil. Remove the pan from the heat. Slowly stir in the half-and-half and heavy cream. Stir the mixture constantly to prevent curdling. When well mixed, return the pan to the heat and bring to a slow boil. Cook uncovered over high heat for about five minutes until slightly thickened.
  • Reduce the heat to medium-low and stir in the reserved oyster liquor. Add the scallions and carrots and cook for about five minutes until heated through. Season to taste with salt and pepper.
  • Add the watercress and cook gently for about five minutes longer until heated through. Add the oysters and stir briskly for about one minute until their edges just begin to curl. Immediately ladle the soup into bowls and garnish by floating the lemon slices on top of the soup.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 810 milligrams, Sugar 7 grams, TransFat 0 grams

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