Chilled Watercress Soup Recipes

COLD CREAM OF WATERCRESS SOUP

Steps:

• Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes.
• Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes.
• Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water.
• In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice.
• Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled.
• Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.

CHILLED WATERCRESS SOUP

Steps:

• Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside.
• Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes. Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.

CHILLED PEA & WATERCRESS SOUP

Steps:

• Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don't overfill your machine - you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
• Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.

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 (JULIA CHILD)

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.

CHILLED WATERCRESS-SPINACH SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
• Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
• Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.

CREAM OF WATERCRESS SOUP

Steps:

• Melt butter and sauté onion until transparent.
• Add potato, watercress, milk and stock.
• Bring to boil, cover and simmer for 20 minutes
• Blend in a processor.
• Add cream and seasoning. Heat if needed.