Watercress Soup Ii Recipes

WATERCRESS SOUP

Steps:

• Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
• Make sure the leeks are in small dice that will cook up quickly.
• Place butter, leeks and chicken broth in a saucepan.
• Bring to a boil, lower heat and simmer 4-5 minutes.
• Add zucchini, cook several minutes more, until zucchini is just tender.
• Add salt and pepper, stir.
• Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
• Remove from heat and purée in a blender.
• Correct seasoning.
• Just before serving, stir in optional cream OR optional virgin coconut oil.
• Serve hot, warm or cold.
• NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
• NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
• NOTE 3: See my description for making this soup Weight Watcher friendly.

WATERCRESS SOUP

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.

WATERCRESS SOUP

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

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.