Blend peppery watercress with potato and shallot for a satisfying soup. Heat the butter in a medium saucepan over medium heat. ½ large potato, peeled and finely chopped. Add the watercress to the onions and butter and cover the pan with a lid. A light, pureed soup made with fresh watercress, potato and onion. Watercress Potato Soup by DK on Oct 26, 2010 . Bring to the boil, stirring continuously for 3 minutes. Join the Edible Boston community! Add stock and 1 1/2 cups of water and bring to a boil. Working in batches, purée soup in … Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. Roughly chop the watercress. Add the garlic and cook, stirring, until fragrant, about 40 seconds. Great served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it's light enough to serve with a sandwich or a first course. Add the watercress, give it a stir and let simmer for about 1 minute until the green have just wilted. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 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. In a blender or with an immersion blender, purée mixture (working carefully and in batches if using a blender) until very smooth and uniform. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent. Put the lid on, leaving one corner open. Reduce to a simmer and cook for 5 minutes. Stream your favorite Discovery shows all in one spot starting on January 4. Turn off the heat and add watercress, peas, scallions, and basil leaves. seems to rob them of flavour. Photos by Hannah Kaminsky. 1 clove garlic, chopped. If you encounter different varieties of watercress while shopping, opt for the type with smaller, rounded, dark green leaves, stems that are thick toward the base (sometimes referred to as upland cress) with a distinctly sharp flavor. Add potatoes, broth, water, and a generous pinch of salt. Add the all the watercress when reheating. Cauliflower, Fennel and Potato Soup Recipe. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick. Serve hot, at room temperature or chilled, garnishing each bowl with some of the reserved watercress. Heat oil in a large pan and fry the onions and garlic until the onions are translucent. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Add the potato and onion, stirring to coat … Add watercress to pot; stir until leaves wilt. Cold winter nights call for hot soup. Add salt and pepper to taste, and enjoy! Sign up for the Recipe of the Day Newsletter Privacy Policy. Heat the oil in a large saucepan over a medium heat. Raymond Blanc goes for four minutes, Rowley Leigh a mere two, but swiftest of all is Denis Cotter in his book Wild Garlic, Gooseberries and Me, blanching them separately then plunging them under a cold tap to cool down before adding to the soup… 1 medium potato, chopped 3/4-1 pint (430-570ml) vegetable stock 3 oz (85g) watercress 3 fl oz (75ml) coconut milk Salt and pepper to taste Method. Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Cook, stirring about 5 minutes until onion is tender. Wash the watercress leaves then peel the potatoes and dice. We were hit with a snow storm yesterday, and we're expecting another tonight. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. The quantity of cream here is modest. Roughly chop the potatoes, onions and garlic. Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. I love soups - all variety included. Place potato mixture in a blender, and process until smooth. Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Watercress and Potato Soup Photo by Michael Piazza / Styled by Catrine Kelty If you encounter different varieties of watercress while shopping, opt for the type with smaller, rounded, dark green leaves, stems that are thick toward the base (sometimes referred to as upland cress) with a distinctly sharp flavor. spring soiree, spring 2020, Spring 2020, spring, Spring, sandwich, sandwiches, chutney, picnic, spring 2020, Spring, spring, Spring 2020, party, Adam Ried, Borough Market, SUBSCRIBE TO EDIBLE BOSTON AND EDIBLE WORCESTER. Puree the potato mixture, in batches, in a blender. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a … Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency. Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. This recipe appeared in the Spring 2020 issue as part of a larger story on Spring parties. Let soup cool briefly. Stir in the broth, half and half cream, pepper and celery seed. In a large saucepan over medium-high heat, melt the butter. STEP 1. If you prefer your soup a bit milder, dial back the cress to suit your taste. A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. Method. STEP 2. Heat the butter in a medium saucepan over medium heat. Adjust the heat to medium-low, cover and continue cooking, stirring occasionally, until the vegetables have released their juices, about 8 minutes. Set aside to cool for 10 minutes. Recently when I visited my local grocery store, I saw some fresh watercress. This soup can also be served chilled. February Recipe of the Month. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Watercress and cream complement each other beautifully, but the soup isn’t meant to be overtly creamy; in fact, you can omit it if you wish as the potato blends into a dreamy, creamy purée. … If you like a potent pep, use all the cress called for. Keep stirring until the watercress … 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). When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. 2. Taste and adjust the seasoning with additional salt and pepper, if desired. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower. Roughly chop the watercress, add it to the pot, stir and allow it to wilt for about 10 seconds. … Pour in the broth and bring to a simmer. Cook partially covered for about 10 minutes. Cover and cook over low heat, 10-15 minutes or until potatoes are tender. Add the onion, celery and 1 teaspoon salt and cook, stirring, until the vegetables start to soften, about 4 minutes. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Season with salt and pepper then add one litre of water and simmer for 20 minutes over medium heat. For the soup, heat a pan until hot, then add the butter and shallots and fry for 2-3 minutes over a low heat until softened, but not browned. 4. Remove from the heat and stir in the stock and milk. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight. 450g/1lb fresh watercress 125g/1/4 lb ruccola, rocket, or arugula; 1 liter/35 fl oz vegetable stock (if not fresh use a good stock cube) 1 large potato (peeled and cut into 8) Sea salt and freshly ground black pepper, to taste Optional: Greek yogurt or creme fraiche Heat the butter in a saucepan over medium heat then add the watercress and potatoes; cook for 5 minutes. Return the soup … 150ml/5fl oz chicken stock (vegetarians can substitute vegetable stock) ½ bunch watercress, chopped. Time: c. 1 hour (preparation + cooking) When the chilly days of February are upon us, and we're longing for spring to arrive soon, a lovely bowl of soup is just what you need. Subscribe to our e-newsletter for regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks. 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. Cook gently for 4 minutes. Note: If serving chilled, you will certainly want to add more salt; cold food needs more seasoning! Potato and watercress soup. Add potatoes, watercress and onion to the pot. Pour in the hot stock and simmer for 5-10 … Recipe by: William Anatooskin Nourishing watercress soup 2 reviews . The potato cubes should be easily pierced with a fork. Slowly bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. Serve hot sprinkled with almonds and chives. Learn how to prepare this easy Potato Soup with Watercress recipe like a pro. Add a swirl of cream and some watercress leaves at the end for a nice finish. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. © 2020 Discovery or its subsidiaries and affiliates. Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. STEP 2. Speaking of sharp, peppery flavor, the soup bears a distinct watercress flavor punch from the full two bunches in the ingredients. All rights reserved. Add the nutmeg, potato and stock. Press potatoes through food mill and return to kettle with water. Cover and simmer for 10 mins or until the potato is tender. 1 medium potato, chopped 3/4-1 pint (430-570ml) vegetable stock 3 oz (85g) watercress 3 fl oz (75ml) coconut milk Salt and pepper to taste Method. Stir in the watercress and cook 5 minutes more. Serves: 6. Watercress soup can be prepared as a puréed soup by mixing … Pour in the broth and bring to a simmer. Kosher salt and freshly ground black pepper, Sliced toasted almonds and chopped chives, for serving. Adjust seasonings if necessary. Put the soup in a blender or use a hand mixer to mix the soup. The fresh watercress adds a beautiful color and taste to this soup. Return the mixture to the pot if necessary, add the lemon juice, cream and pepper to taste, and heat over medium-low, stirring occasionally, until soup is heated through. Reduce heat to very low, cover and simmer until the potatoes are very tender, about 20 minutes. All rights reserved. Off heat, set aside to cool briefly, about 10 minutes. Add yogurt, and process just until blended. 2 potato; 2 onion; 2 cloves of garlic; 8 tablespoons of olive oil; 3 cups of vegetable broth; 3 bunches of watercress; Some breadcrumb; Directions. Cover and cook over low heat, 10-15 minutes or until potatoes are tender. Thank you and welcome to the Edible Boston community! Copyright 2018 Television Food Network, G.P. Stir in the chopped watercress. Photo by Michael Piazza / Styled by Catrine Kelty. Even Lindsey Bareham's quarter of an hourseems a crime. After chopping, add them to the soup … Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Using an immersion blender, blend soup until pureed to desired consistency. Add the flour and gently stir for 1-2 minutes. The Potato and Watercress Soup recipe out of our category Vegetable Soup! Season to … Add the water, broth and potatoes, adjust heat to medium-high and bring to a boil. Potato and Watercress Soup . Remove from the heat, discard the thyme and let cool at least 5 minutes. 3 tablespoons butter 1 large onion, chopped 1 large celery rib, chopped (about ¾ cup) salt and freshly ground black pepper 2 medium garlic cloves, thinly sliced 1 quart water 2 cups homemade or packaged low-sodium chicken broth 1¼ pounds russet potatoes (about 2 medium-large), peeled and chopped (about 4¼ cups) 8 cups (packed) watercress leaves and small stems (thick stems removed; about 2 large bunches/6 ounces prepped), a few small sprigs reserved for garnish 1 tablespoon fresh lemon juice ¼–½ cup heavy cream. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Heat the oil in a large saucepan over medium high heat. Stir the milk and mint into the soup. Basil leaves Wash the watercress, cover and cook 5 minutes adjust the with! From the cauliflower or use a hand mixer to mix the soup … heat the in. 4 minutes serving chilled, garnishing each bowl with some of the watercress! 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