Watercress And Rocket Soup Recipes

WATERCRESS AND ROCKET SOUP

Steps:

• Melt the butter in a medium pan, when fully melted remove from the heat and add the flour, mixing to form a roux.
• Place the roux back on a medium heat and cook for two mins stirring continuously.
• Add the stock a little at a time, stirring with a fork until it has been fully incorperated. It will form a thick gravy soup.
• Add 3/4 of the bag of mixed leaves and simmer for 5 mins.
• In a seperate pan fry the onions in the oil for 5 mins til soft, add the chopped garlic and the rest of the mixed leaves, let the leaves sweat for 3-4 mins, stirring occasionally.
• Add the cooked leaves, garlic and onions to the other pan and stir together and simmer for a further two mins.
• Blend with a hand blender until it is smooth. Add the cream and stir in. Serve hot with crusty ciabatta.

WATERCRESS AND ROCKET SOUP RECIPE

Steps:

• Gather the ingredients.
• Heat the olive oil in a large stockpot or large saucepan, make sure it is hot but not smoking. Sauté the chopped onion for five minutes, then add the garlic, lower the heat and cook for a further 2 minutes
• Add the spinach, watercress, and rocket to the onion and stir really well.
• Add the vegetable stock and the potato.
• Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up.
• Blend the soup using a hand blender or food processor. Only at this point should you test the seasoning, then add salt and pepper to your taste. Serve into warmed bowls or mugs. You can also serve with bread croutons or with a little Greek yogurt or creme fraiche stirred through if you are not watching your weight. This recipe is quite loose, you can use the greens you like. Swap out some of the greens for super food kale, cabbage, Brussels, it really is up to you. Just try and keep a good mix of greens leaves and make sure you have some rocket and spinach in there.

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:

• Wash and drain watercress.
• Fill a 3- or 4-quart pot with the water; bring to boil.
• Drop pork and garlic cloves into boiling water. Cover pot and lower heat to medium. Cook 30 minutes.
• Add watercress. Bring to boil.
• Lower flame under pot. Crack egg over pot. Stir egg yolk and white into soup, breaking up yolk while cooking.
• Add Accent if desired and salt. Simmer soup uncovered, skimming off surface, about 10 minutes.
• Add more salt if desired. Serve.