Watercress And Ramp 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 RAMP SOUP

Steps:

• In a 5-quart saucepan, melt 3 tablespoons butter over medium heat. Add 3 cups sliced leeks and 1 cup sliced ramps; reduce heat to medium low. Saute until tender, about 10 minutes. Add 4 cups water, 1 cup milk, the potatoes, 1 tablespoon salt, and the pepper; bring to a boil over high heat. Reduce to medium low; simmer until potatoes are tender, about 7 minutes. Add watercress; increase heat to medium. Cook about 3 minutes, until watercress is tender and bright green. Cool slightly. Transfer in 1-cup batches to the jar of a blender; puree. Return all of it to pot over low heat; thin with remaining cup milk.
• In a medium saute pan, melt remaining 2 tablespoons butter over medium-low heat. Add remaining 2 cups sliced leeks, remaining cup sliced ramps, and remaining 1/2 teaspoon salt. Saute, stirring frequently, until leeks are tender but still green, 5 to 10 minutes. Do not let them brown. Ladle soup into bowls; garnish with leek mixture. Serve hot.

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.

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.

CREAMY RAMP SOUP

Steps:

• Melt butter in a pot over medium heat. Cook shallots in the melted butter until soft and translucent, about 5 minutes. Stir in flour and mix until it forms a paste. Whisk in milk, 2 tablespoons at a time. Cook, stirring constantly, until a thick roux forms, about 2 minutes.
• Pour in vegetable broth a little at a time and keep simmering, 3 to 5 minutes. Stir in ramps and simmer for 5 minutes. Stir in cream cheese and allow to melt. Season with nutmeg and pepper.