WATERCRESS SOUP
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
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
CHICKEN AND WATERCRESS SOUP
Chinese believe that watercress are good for removing heatiness. If you are taking the soup for this purpose, do not add in the sesame oil.
Provided by Kim Ong
Categories Chicken
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken with salt, cornflour and rice wine, pepper and sesame oil.
- Bring chicken stock to boil in a saucepan.
- Add in the mushrooms and cook for 2 minutes.
- Add in the chicken and stir to separate the chicken slices.
- When soup starts to boil, add in the watercress and stir.
- Cook for 1-2 minutes.
- Remove and serve in a soup bowl.
ASIAN-STYLE WATERCRESS SOUP
Think of it as an egg drop soup with watercress, quite nice.
Provided by Choukin
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan; bring to a boil.
- Mix cornstarch with 2 tablespoons boiling water. Add to the saucepan. Add mushrooms and bouillon. Reduce heat to medium-high; simmer until flavors are blended, about 7 minutes. Add tofu and watercress. Simmer soup for 2 minutes more.
- Pour in eggs slowly, whisking constantly, until cooked, 1 to 2 minutes.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 10.2 g, Cholesterol 61.7 mg, Fat 3 g, Fiber 1.8 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 714.8 mg, Sugar 2.9 g
WATERCRESS AND LEEK SOUP
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 6 minutes. Add broth, potato, and the water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
- Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes. Working in batches, purée soup until smooth in a blender, being careful not to fill jar more than halfway each time. Return to pan and season soup with salt (reheat over medium if necessary).
- In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
- about watercress
- Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once it's cooked. Look for bunches with bright, glossy green leaves that haven't begun to wilt. Wrap in paper towels and refrigerate in a plastic bag up to 3 days. Always wash watercress just before using-place in a colander, and rinse well with cold water. Dry thoroughly and trim off thick stems.
- nutrition information
- (Per Serving)
- Calories: 161
- Fat: 7.2g (1.2g Saturated Fat)
- Protein: 5.8g
- Carbohydrates: 20.5g
- Fiber: 2.2g
WATERCRESS CHICKEN
I like watercress salads, so I tried this recipe and really enjoyed it. The watercress adds a very mild peppery taste that complements the other ingredients. Enjoy!
Provided by TasteTester
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat for about 2 minutes. Sprinkle chicken with salt and pepper to taste; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice and ginger. Reduce heat and simmer chicken mixture for 20 minutes, until cooked through and the chicken is no longer pink in the center. With a slotted spoon, transfer chicken to a plate; cover and keep warm.
- Cut each bunch of watercress in half; add to skillet along with the green onions and cilantro; cover and cook 2-3 minutes, until onions are tender-crisp.
- Divide the greens and broth mixture between 4 serving plates. Place 2 chicken thighs over top of greens, and serve with rice, if desired.
Nutrition Facts : Calories 366.3, Fat 11.6, SaturatedFat 3, Cholesterol 235.5, Sodium 1004.7, Carbohydrate 3.6, Fiber 1, Sugar 1, Protein 59.2
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