Watercress And Stilton Soup Recipes

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

Ingredients

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

BROCCOLI AND STILTON SOUP

Broccoli and Stilton Soup image

Delicious with the salty tang of Stilton. Serve with fresh baguette.

Provided by Ann Maksymiw

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 onion, diced
1 tablespoon olive oil
2 heads broccoli, chopped
2 potatoes, peeled and cubed
4 cups chicken broth
4 ounces stilton cheese

Steps:

In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
Puree soup in a blender or food processor or with an immersion blender.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.7 g, Cholesterol 14 mg, Fat 8.1 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 3.9 g, Sodium 297.2 mg, Sugar 3.2 g

CELERY AND STILTON SOUP

Celery and Stilton Soup image

This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.

Provided by Sarah Lai

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 sticks butter
1 onion, thinly sliced
1 ½ cups chopped celery
4 ¼ cups water
3 ¾ ounces Stilton cheese, crumbed and divided
4 sprigs watercress, for garnish
¼ teaspoon freshly ground black pepper to taste
1 pinch salt, or as desired

Steps:

Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 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

Ingredients

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.

STILTON AND WATERCRESS SOUP

Stilton and Watercress Soup image

Make and share this Stilton and Watercress Soup recipe from Food.com.

Provided by BigFatMomma

Categories Cheese

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
8 ounces watercress
5 ounces Stilton cheese or 5 ounces other blue cheese
2/3 cup light cream

Steps:

Pour the stock and bring almost to a boil.
Remove tough stems and stalks from the watercress, and discard.
Add cress to stock, and simmer for 2-3 minutes or until tender.
Crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt.
Process the soup, in batches if necessary, until smooth.
Return soup to pan, and stir in the cream.
Check seasoning, to see if salt is needed.
Heat the soup, but do not boil.

Nutrition Facts : Calories 263.4, Fat 19.8, SaturatedFat 11.9, Cholesterol 57.5, Sodium 748.3, Carbohydrate 8.3, Fiber 0.3, Sugar 2.7, Protein 13.8

WATERCRESS AND STILTON SOUP RECIPE

Watercress and Stilton soup Recipe image

Back before mesclun started to seem as everyday as iceberg lettuce, watercress was in my salad spinner about as often as Grey Poupon was in my vinaigrette. The little green leaves had the peppery kick of then-exotic arugula but were as affordable, accessible and dependable as supermarket mustard.And that made them too easy to give up once every store outside of 7-Eleven started carrying carloads of equally pungent leaves that not only needed no washing, trimming or even dressing, but also brought home a lot more snob appeal for a little more money.This spring, though, watercress is looking tempting again. Partly it's because I've been remembering eating it wild as a kid in Arizona, where it grew like a weed along the Verde River once the weather warmed up in the mountains. But I also started thinking that there had to be more to toss into a salad bowl than a bunch of greens I could get in any restaurant anywhere. What trend-conscious chef, after all, even prints the word "watercress" on a menu anymore?When I went looking, watercress was stowed just where it always was, leaves-down in a bin of water in the herb-and-greens section of my neighborhood stores.The price was still below reasonable (99 cents for a bunch big enough to make a salad for two or more), and the quality was still way above the state of the romaine and red leaf lettuce wilting nearby like mesclun's poor relations.The care and handling also were easier than I remembered: The leaves just had to be pulled off their tough stems and dunked in cold water a few times, then spun dry. Unlike big, floppy lettuce leaves, watercress doesn't retain water, so it's ready to dress fast.Once I started playing around, the salad potential seemed unlimited. Because of its pungency, watercress goes with many good things in the buttery category -- avocado, cheese, smoked salmon, sauteed shiitakes and barely boiled eggs -- and many more in the spicy-sweet-crunchy division: sliced chorizo, roasted peppers, pears and apples, and toasted nuts, from almonds to walnuts.Because the leaves are so aggressive, the dressing doesn't have to be as submissive as usual. A combination of soy sauce and lemon is an even better starting point than true Dijon mustard, and a nut oil, such as hazelnut, walnut or almond, smooths out the flavor even more.The superiority of watercress over mesclun was most clear once I started cooking it. Throw the high-priced greens into a soup pot, and you don't want to watch what happens. But if you add sturdy watercress to stock simmering with leeks and potatoes, you're not just halfway to a French classic (potage a la cressoniere) but far down the road to a sophisticated soup with Stilton and pecans. The leaves wilt just enough to mellow their bite without losing their gorgeous green color.Watercress also can be stir-fried, or pureed with butter or cream and a good companion vegetable such as potatoes or peas to make a side dish. Finely chopped leaves are good in eggs: scrambled or deviled or in a salad for sandwiches. And if you use enough of it, watercress can substitute for sorrel in the classic cream sauce of springtime, for salmon or veal.The flavor is most potent raw, which makes watercress better than wimpy spinach in a dip made with whipped cream cheese, creme fraiche or sour cream. Just mince the leaves from a small bunch and mix them into about a cup and a half of whatever "cream" you choose, then add a little salt and hot sauce if you like. A couple of strips of smoky bacon, fried crisp and crumbled fine, or some finely chopped prosciutto also can be mixed in. You can dunk chips into this or spread it on crackers or toasted rounds of baguette as canapes.Now that I've gotten reacquainted with standard-issue watercress, I've noticed cute little leaves with a distinctive taste seem to be popping up as a garnish on more and more dainty but elaborate appetizers in ambitious restaurants. When I ask, the waiters always say they're cress, different varieties with a similar flavor that are newish entries in the field of microgreens.And that means this symbol of spring may not be able to hang on to its status as the overlooked green. At the top of the food chain, the opposite of super-sizing always seems to reverse a vegetable's fortunes.

Provided by Regina Schrambling

Categories VEGETARIAN, SOUPS, APPETIZERS

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium leeks, white parts only, washed well and thinly sliced
Coarse salt
Freshly ground white pepper
4 cups vegetable or chicken stock
2 baking potatoes, peeled, quartered
2 bunches watercress, washed, tough stems removed, coarsely chopped
1 cup half-and-half or whipping cream
2-3 ounces Stilton cheese, crumbled
A few sprigs watercress
Chopped toasted pecans, for garnish

Steps:

Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 25 to 30 minutes. Stir in the watercress and cook until wilted but bright green, 2 to 3 minutes.
Carefully transfer to a blender or food processor in batches and puree until smooth. Strain through a coarse sieve into a clean saucepan and bring to a gentle simmer.
Stir in half-and-half and cheese until the cheese is melted. Adjust the seasoning. Garnish with sprigs of watercress and pecans.

WATERCRESS AND STILTON SOUP

WATERCRESS AND STILTON SOUP image

Categories Vegetable

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium leeks, white parts only, washed well and thinly sliced
Coarse salt
Freshly ground white pepper
4 cups vegetable or chicken stock
2 baking potatoes, peeled, quartered
2 bunches watercress, washed, tough stems removed, coarsely chopped
1 cup half-and-half or whipping cream
2-3 ounces Stilton cheese, crumbled
A few sprigs watercress
Chopped toasted pecans, for garnish

Steps:

1. Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 25 to 30 minutes. Stir in the watercress and cook until wilted but bright green, 2 to 3 minutes. 2. Carefully transfer to a blender or food processor in batches and puree until smooth. Strain through a coarse sieve into a clean saucepan and bring to a gentle simmer. 3. Stir in half-and-half and cheese until the cheese is melted. Adjust the seasoning. Garnish with sprigs of watercress and pecans. Each of 6 servings: 217 calories; 540 mg. sodium; 41 mg. cholesterol; 12 grams fat; 8 grams saturated fat; 19 grams carbohydrates; 7 grams protein; 2 grams fiber.

WATERCRESS SOUP

Watercress Soup image

Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.

Provided by coconutty

Categories Vegetable

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

watercress leaf
2 teaspoons butter
2 leeks, washed and diced small (white part only)
1 lb zucchini, peeled and diced (see note)
2 1/2 cups chicken stock or 2 1/2 cups broth
salt and pepper
2 tablespoons heavy cream (use yogurt only if soup will be served cold, optional, optional) (optional) or 2 tablespoons yogurt (use yogurt only if soup will be served cold) (optional)
1 -2 tablespoon virgin coconut oil (optional)

Steps:

Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
Make sure the leeks are in small dice that will cook up quickly.
Place butter, leeks and chicken broth in a saucepan.
Bring to a boil, lower heat and simmer 4-5 minutes.
Add zucchini, cook several minutes more, until zucchini is just tender.
Add salt and pepper, stir.
Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
Remove from heat and purée in a blender.
Correct seasoning.
Just before serving, stir in optional cream OR optional virgin coconut oil.
Serve hot, warm or cold.
NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
NOTE 3: See my description for making this soup Weight Watcher friendly.

WATERCRESS SOUP

Watercress Soup image

Provided by Moira Hodgson

Categories dinner, soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound potatoes, peeled and sliced
1 pound leeks, sliced
1 1/2 quarts chicken or vegetable stock
Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth)
2 bunches watercress
1/2 cup plain yogurt
Juice of 1/2 lemon (or to taste)
Coarse salt and freshly ground pepper to taste
4 tablespoons watercress leaves to garnish

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.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 9 grams

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Watercress And Stilton Soup Recipes

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.

BROCCOLI AND STILTON SOUP

Delicious with the salty tang of Stilton. Serve with fresh baguette.

CELERY AND STILTON SOUP

This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.

WATERCRESS SOUP

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

STILTON AND WATERCRESS SOUP

Make and share this Stilton and Watercress Soup recipe from Food.com.

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WATERCRESS AND STILTON SOUP

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