Watercress And Basil Soup Recipes

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 AND BASIL SOUP

Steps:

• Place a soup pot over medium-high heat. Sprinkle in 1 1/2 tablespoons oil, and when it shimmers, add scallions and potato. Sauté for 2 minutes.
• Add broth and 3 cups water, and bring to a simmer. Simmer until potato is very soft, about 10 minutes. Add watercress and basil, and cook until wilted, about 1 minute.
• Transfer to a blender or use an immersion blender, and purée the soup until smooth. (If using an immersion blender, begin puréeing at low speed, to avoid spattering hot soup.) If the soup is too thick, add a little broth or water as desired. Season with salt and pepper to taste. To serve, ladle equal portions into bowls, and garnish each bowl with a sprinkling of olive oil.

WATERCRESS SOUP

Steps:

• Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes. Trim the watercress stalks and discard. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes.
• Remove the herb bouquet. Puree the mixture in a food mill and cool it overnight.
• Stir in yogurt and lemon juice to taste and season with salt and pepper. Serve the soup, sprinkled with watercress leaves, in individual bowls.

CREAM OF BASIL SOUP

Steps:

• In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

ASIAN-STYLE WATERCRESS SOUP

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.

WATERCRESS & CELERIAC SOUP WITH GOAT'S CHEESE CROUTONS

Steps:

• Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
• To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat's cheese, then add a slice to each bowl with a sprig of watercress.