Cream Of Watercress Soup Recipes

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CREAM OF WATERCRESS SOUP



Cream of Watercress Soup image

This Cream of Watercress Soup is a great winter soup for a cold day. Better yet, it's really fast to put together. It can be on the table in 30 minutes. Watercress has a wonderful, peppery taste and is full of vitamins A, C, and K. Adding the finely diced stalks gives the soup extra flavor. The butter or cannellini beans give it a higher protein content than the usual potatoes, and a creamy texture and taste without dairy. If cooking the beans, add the liquid they were cooked in, and cut back on the stock proportionately. If not vegetarian, try making this soup with chicken stock.

Provided by Cook for Your Life Staff

Categories     Soups

Number Of Ingredients 1

3 bunches watercress, washed well 1 tablespoon olive oil 1 teaspoon fresh thyme, chopped 1 medium onion, diced Salt and pepper, to taste 2 (15 ounce) cans of white beans, drained and rinsed 6 cups vegetable stock or water 3 tablespoons Italian parsley, divided, chopped

Steps:

  • Finely dice the thick stalks of the watercress. Set aside. Break up the leafy greens into leaflets, discarding any remaining thick main stems. Set aside and reserve some for garnish.
  • Heat the oil in a heavy soup pot over medium-high heat. When it starts to ripple, add the onions, diced watercress stalks and thyme. Fry until the onion starts to soften. Turn the heat down to medium, sprinkle with a little sea salt and cover. Sweat the vegetables for 8 to 10 minutes, stirring from time to time. Don't let them burn or color!
  • Add the beans and their liquid and stir to mix well with the vegetables. Add the stock if using canned beans. Bring to a boil. Turn the heat down and cook until the beans are heated through and can be easily smashed against the side of the pan with a spoon, about 10 minutes.
  • Add the watercress leaflets to the soup and cook for 5 minutes, until they wilt. Blend the soup until smooth in a blender or with an immersion blender. Bring back to a simmer, add all the watercress leaves and 2 tablespoons of the chopped parsley, and cook a minute more and taste for seasoning. Serve immediately, sprinkling each bowl with the remaining parsley, watercress leaves and a grind of black pepper.

Nutrition Facts : Calories 1203

WATERCRESS SOUP



Watercress Soup image

Making a simple and flavorful watercress soup is easy. This recipe stars bunches of fresh watercress, a splash of white wine, and some potatoes to fill it out.

Provided by Elise Bauer

Categories     Soup     Irish     Soup     St. Patrick's Day     Watercress

Time 55m

Yield 8

Number Of Ingredients 9

3 tablespoons butter
2 cups white or yellow onion, chopped
Salt
1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
1 pound potatoes, peeled and cut into chunks
6 cups water
6 cups fresh watercress, about 1/2 pound, chopped, stems included
1/2 teaspoon black pepper
About 6 tablespoons sour cream, stirred in, or for garnish

Steps:

  • Season and garnish before serving: Add salt to taste and then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon of it in the center of each person's bowl.

Nutrition Facts : Calories 163 kcal, Carbohydrate 19 g, Cholesterol 17 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 4 g, Fat 6 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

WATERCRESS SOUP



Watercress Soup image

For more delicious recipes visit www.watercress.co.uk

Provided by mustardcomms

Time 15m

Yield Serves 4

Number Of Ingredients 10

15ml/1 tbsp olive oil
1 small onion, chopped
1 small stick celery
350g/12oz potato, peeled and diced
600ml/1pt chicken or vegetable stock
3 (85g) bags watercress
150ml/1/4pt milk
pinch of nutmeg
squeeze of lemon juice
salt and freshly ground black pepper

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



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

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

TAILLEVENT'S CREAM OF WATERCRESS SOUP WITH CAVIAR



Taillevent's Cream of Watercress Soup With Caviar image

Provided by Ann Patchett

Categories     dinner, lunch, soups and stews, appetizer

Time P1DT1h

Yield Serves 6

Number Of Ingredients 12

3 tablespoons unsalted butter
1 pound leeks (about 2 large), white and light green parts only, halved, rinsed and thinly sliced
1 onion, peeled and finely chopped
Pinch fine sea salt
1 quart chicken stock, preferably homemade
2 cups heavy cream or whole milk
3 tablespoons coarse sea salt
1 pound watercress (about 3 bunches), stems removed, leaves rinsed
1 cup heavy cream
Juice of 1 lemon
Fine sea salt and freshly ground white pepper
2 tablespoons osetra or other caviar

Steps:

  • To make the soup base: Melt the butter in a 6-quart stockpot over medium heat. Stir in the leeks, onion and salt. Cover and cook over low heat until the vegetables are soft but not browned, about 3 minutes. Add the chicken stock and cream. Raise the heat to medium-high and bring to a gentle boil, then simmer on low, uncovered, for 30 minutes.
  • Purée the soup in a blender or food processor or with a hand-held immersion blender until emulsified and smooth. Return the mixture to the stockpot and set over medium-high heat. Bring to a gentle boil. Using a slotted spoon, skim off any impurities that rise to the surface. Set aside or cover and refrigerate for up to 24 hours.
  • To finish the soup: Fill a large bowl with ice water and set aside. Bring 4 quarts water to a boil. Add the coarse sea salt and watercress. Blanch until wilted and soft, 2 to 3 minutes. Immediately drain the watercress, then plunge into the ice water to stop the cooking. Drain again; do not squeeze out all the water. Purée the watercress in a food processor, then place it in a fine-meshed sieve and press out any remaining liquid. Discard the liquid. Set the purée aside.
  • When ready to serve, reheat the soup base over low heat. Meanwhile, using an electric mixer, whip the cream to stiff peaks. Stir in the lemon juice and season to taste with sea salt and white pepper. Just before serving, add the watercress purée to the warmed soup and stir until blended. Ladle the soup into shallow soup bowls. Place a scoop of whipped cream in the center of each bowl and top with a small spoonful of caviar.

Nutrition Facts : @context http, Calories 596, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 53 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 32 grams, Sodium 1041 milligrams, Sugar 10 grams, TransFat 0 grams

COLD CREAM OF WATERCRESS SOUP



Cold Cream of Watercress Soup image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons olive oil
4 leeks, white parts only, thoroughly washed and chopped
3 bunches watercress, thoroughly washed, leaves separated from stems, stems chopped
6 cups chicken stock
5 medium baking potatoes, peeled and sliced
Salt
Freshly ground black pepper
1 cup creme fraiche or 1/2 cup each heavy cream and sour cream
1 teaspoon lemon juice

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.

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

WATERCRESS SOUP WITH WHISKEY CREAM



Watercress Soup With Whiskey Cream image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 cup heavy cream
3 tablespoons Irish whiskey
3 tablespoons unsalted butter
1/2 medium onion, chopped
1 stalk celery, chopped
1 small russet potato, peeled and chopped
3 cups low-sodium chicken broth
1/4 teaspoon sugar
Kosher salt
2 bunches watercress, tough stems trimmed
Freshly ground pepper

Steps:

  • Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.
  • Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.
  • Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.

CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS



Cream of Watercress Soup with Pan-Seared Scallops image

Categories     Soup/Stew     Dairy     Leafy Green     Shellfish     Sauté     Scallop     Winter     Watercress     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter
6 medium leeks (white and pale green parts only), chopped
2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups)
1 49-ounce can low-salt chicken broth
2 bunches watercress, trimmed, coarsely chopped (about 3 cups)
2/3 cup sour cream
1 cup (about) whole milk
1 tablespoon vegetable oil
10 jumbo sea scallops
Watercress sprigs (for garnish)

Steps:

  • Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
  • Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
  • Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
  • Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.

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

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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