Cream Of Watercress Soup With Warm Herbal Drop Scones Recipes

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CREAM OF WATERCRESS SOUP WITH WARM HERBAL DROP SCONES



Cream of Watercress Soup with Warm Herbal Drop Scones image

Number Of Ingredients 19

1 large onion, diced
1/2 cup diced leek
1/2 cup diced celery
2 tablespoons butter
2 medium potatoes, peeled and diced
1 quart chicken stock
1/2 cup heavy cream
6 ounces watercress, well washed
1/2 cup heavy cream for garnish
8 sprigs watercress for garnish
DROP SCONES
3/4 cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons milk
2 eggs
1/4 cup melted butter
1 tablespoon chopped mixed fresh herbs
4 tablespoons safflower oil

Steps:

  • In a 2-quart heavy-bottomed saucepan, over medium-high heat, sweat the onion, leek, and celery in butter, until soft. Add potato and chicken or vegetable stock. Simmer gently, uncovered, 25 minutes. Add cream and watercress and simmer, 2 minutes. In a food processor fitted with a steel blade, puree until smooth. Season to taste. SconesSift together the flour, salt, and baking powder. Blend in milk, eggs, butter, and herbs. Pass this batter through a fine-mesh strainer into a small bowl. Refrigerate, covered with plastic wrap, I0 minutes. Heat the safflower oil in a heavy-bottomed pan. Pour a tablespoon of batter onto the pan. Cook on both sides, about 30-40 seconds per side or golden brown.PresentationPour soup into warmed plates. Garnish with a swirl of whipped cream and top with a tiny sprig of watercress. Serve warm drop scones separately.

Nutrition Facts : Nutritional Facts Serves

CREAM OF WATERCRESS SOUP



Cream of Watercress Soup image

Make and share this Cream of Watercress Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium onion, diced
1 small potato, diced
25 g butter
85 g watercress, rinsed
300 ml milk
300 ml vegetable stock
4 tablespoons double cream (heavy)

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.

Nutrition Facts : Calories 189.8, Fat 13.3, SaturatedFat 8.3, Cholesterol 44.1, Sodium 89.4, Carbohydrate 14.3, Fiber 1.4, Sugar 1.6, Protein 4.4

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