WATERCRESS & ARTICHOKE SOUP
Simmer up this vibrant green soup in under 15 minutes - thickened with potato and buttermilk to boost fibre, calcium and vitamin C
Provided by Sara Buenfeld
Categories Lunch, Soup, Starter
Time 13m
Number Of Ingredients 6
Steps:
- Put the potato and spring onions in a pan and pour over the stock. Cover and cook for 5 mins until the potato is tender.
- Add the watercress, stir until wilted, then blitz with a hand blender or in a food processor until completely smooth. Add the buttermilk and the 4 whole artichokes and blitz again. Top with the chopped artichoke and watercress sprigs just before eating.
Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 2.3 milligram of sodium
ARTICHOKES, ASPARAGUS, AND WATERCRESS SALAD WITH CUMIN VINAIGRETTE
Provided by Ingrid Hoffmann
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
- To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
- In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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
SHADOWBROOK'S CREAMY ARTICHOKE SOUP
A soup that my boyfriend Andrey ordered from this restaurant tonight. It was pretty tasty! From Shadowbrook's web site.
Provided by ThatSouthernBelle
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.
- Drain.
- In blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic.
- Return to pot.
- Add the herbs and stock.
- Simmer for 20 minutes.
- Make a roux with the melted butter and flour over medium heat.
- Add the half and half, stirring until smooth.
- Add to soup.
- Add the heavy cream.
- Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste.
- To thin soup, add half and half. To thicken, add more roux.
QUICK AND EASY ARTICHOKE SOUP
This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!
Provided by Maito
Categories Low Protein
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
- Add artichoke hearts, stock, wine, and brandy.
- Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
- Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.
WATERCRESS SOUP
Provided by Joyce Howe
Categories dinner, easy, soups and stews, appetizer
Time 1h
Yield 5 large servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 865 milligrams, Sugar 0 grams, TransFat 0 grams
WATERCRESS SOUP
Provided by Moira Hodgson
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
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
SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS
Sunchokes are the root of a plant that is related to the sunflower. It tastes like sunflower seeds crossed with potato and contains inulin, an easily-soluble sugar. It is native to North America. Adding bacon bits wouldn't hurt or even roasted, salted sunflower seeds. Potatoes can be substituted for the sunchokes.
Provided by cameal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.
- Pour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.
- While the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
- Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 21.4 g, Cholesterol 12.2 mg, Fat 11 g, Fiber 3.9 g, Protein 6 g, SaturatedFat 3.7 g, Sodium 577.8 mg, Sugar 8.5 g
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