Watercress Tomatochickpea Soup Recipes

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

Ingredients

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 SOUP (JULIA CHILD)

Watercress Soup (Julia Child) image

Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.

Provided by coconutty

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
1 cup watercress leaf, and tender stems
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter

Steps:

When measuring the watercress leaves and stems, pack them down in the measuring cup.
Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
Stir in watercress and simmer 5 minutes.
While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.

Nutrition Facts : Calories 180.8, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1782.9, Carbohydrate 29.8, Fiber 3.7, Sugar 3.5, Protein 3.8

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