Watercress Potato Soup Recipes

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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

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

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

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.

WATERCRESS POTATO SOUP



Watercress Potato Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Potato     Summer     Thyme     Watercress     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 large buch watercress (about 6 ounces)
1/4 cup (1/2 stick) butter
1 onion, chopped
2 large parsley sprigs
2 large thyme sprigs
1 large garlic clove
1 bay leaf
2 cups canned low-salt chicken broth
1 pound russet potatoes, peeled, cut into 1/2 inch pieces.
1 cup (or more) milk

Steps:

  • Coarsely chop watercress leaves and stems seperately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Add broth and potatoes; bring to boil. Reduce heat cover and simmer until potatoes are very tender, about 25 minutes.
  • Discard parsley, thyme, and bay leaf. Purée soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress leaves; bring to simmer, adding more milk if soup is too thick. Season with salt and pepper. Transfer to bowl. Chill until cold, about 4 hours.

PURSLANE, WATERCRESS AND POTATO SOUP WITH CRISP LEEKS



Purslane, Watercress And Potato Soup With Crisp Leeks image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

2 medium leeks, white and light green parts only, cut across into thin rings, rinsed well
1 teaspoon olive oil
1 medium onion, peeled and diced
2 large baking potatoes, peeled and cut into 1/2-inch dice
3 cups water
1 1/4 cups loosely packed, stemmed purslane
1 cup loosely packed watercress, heavy stems removed
1 1/2 cups lowfat milk
2 teaspoons kosher salt
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 300 degrees. Line a baking sheet with aluminum foil. Spread the leeks out in a single layer on the sheet. Bake until the leeks are dried and crisp, about 35 minutes. Set aside.
  • Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 8 minutes. Add the potatoes and water, bring to a boil, reduce to a low simmer, partly cover the pan and cook the potatoes until they are tender, about 30 minutes.
  • Stir in 1 cup of purslane and the watercress and simmer just until wilted, about 2 to 3 minutes. Pass the mixture through a food mill and place in a clean pan. Stir in the milk, salt and pepper. Heat until warmed through.
  • Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves. Serve immediately.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1016 milligrams, Sugar 9 grams

CREAM OF POTATO SOUP WITH WATERCRESS



Cream of Potato Soup with Watercress image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Leafy Green     Potato     Vegetable     Quick & Easy     Spring     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large russet potatoes, peeled, cut into 1/2-inch pieces
1 1/2 medium onions, chopped
3 tablespoons all purpose flour
2 3/4 cups (or more) canned vegetable broth
1 3/4 cups milk (do not use low-fat or nonfat)
2 1/4 cups chopped trimmed watercress

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add potatoes and onions. Stir until coated with butter, about 1 minute. Sprinkle flour over; stir 1 minute. Add 2 3/4 cups broth and milk. Cover pan. Boil gently until potatoes and onions are tender, about 10 minutes.
  • Puree soup in batches in blender. Return to pan. Add 1 3/4 cups watercress. Bring back to simmer. Season with salt and pepper. Thin with more broth, if desired.
  • Lade soup into bowls. Garnish with remaining 1/2 cup watercress.

POTATO WATERCRESS SOUP



Potato Watercress Soup image

This one's been in my recipe file for years. You can use any type of potato but Yukons are one of my favorites. Recipe source unknown. Easy!

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 bunch watercress, washed, stems removed, coarsely chopped (about 2 cups)
2 medium yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 small yellow onion, chopped
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup half-and-half
1/8 teaspoon pepper
1/4 teaspoon celery seed, crushed to release flavor
watercress leaf, for garnish
salt, to taste

Steps:

  • Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
  • Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
  • Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
  • Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
  • Serve garnished with watercress sprigs.

Nutrition Facts : Calories 209.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 37.6, Sodium 315, Carbohydrate 18.4, Fiber 1.6, Sugar 1.7, Protein 5

POTATO AND WATERCRESS SOUP



Potato and Watercress Soup image

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

Provided by 1crazypotato

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

5 medium potatoes
4 cups chicken stock
1 bunch watercress

Steps:

  • Bring chicken stock to the boil in a saucepan.
  • Peel and chop potatoes, and boil till soft in the chicken stock.
  • Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency.
  • Add salt and pepper to taste, and enjoy!

Nutrition Facts : Calories 292.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.2, Sodium 361.7, Carbohydrate 55.1, Fiber 5.9, Sugar 5.9, Protein 11.6

POTATO-WATERCRESS SOUP WITH PESTO



Potato-Watercress Soup With Pesto image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 50m

Yield Four servings

Number Of Ingredients 13

4 medium-size red potatoes (1 pound)
10 cups stemmed watercress
1 1/2 cups plain lowfat yogurt
1 1/2 cups 1 percent milk
2 teaspoons Dijon mustard
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon black mustard seeds
2 cups stemmed watercress
3/4 cup toasted walnuts, chopped
1 large clove garlic, peeled and chopped
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

  • To make the soup, cook potatoes in boiling water until tender, about 30 minutes. When cool enough to handle, slip off the skins and pass through a ricer. Set aside.
  • Bring a large pot of water to a boil. Add 8 cups of the watercress and blanch for 5 seconds. Immediately drain and refresh under cold running water. Drain and squeeze out excess water. Place in a blender with the yogurt and blend until smooth. Scrape into a bowl and whisk in the milk, mustard, 2 teaspoons salt and pepper to taste. Coarsely chop the remaining 2 cups watercress and stir into the soup. Refrigerate until chilled.
  • Meanwhile, to make the pesto, blanch the watercress as above. Drain, squeeze out excess water and coarsely chop with a knife. Place in a blender with the walnuts, garlic, olive oil and salt. Blend until smooth, stopping as necessary to scrape down the sides of the jar.
  • Taste soup and add more salt if needed. Ladle the soup among 4 bowls. Place 2 teaspoons of the pesto in the center of each bowl and sprinkle the mustard seeds around it. Serve immediately.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 976 milligrams, Sugar 13 grams, TransFat 0 grams

CORN, WATERCRESS & POTATO SOUP



Corn, Watercress & Potato Soup image

A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 11

3 leeks (1 1/4 pounds), white and light-green parts separated from dark-green tops
3 ears corn, with husks and silks attached (1 3/4 pounds), plus more kernels, blanched, for serving (optional)
Kosher salt and freshly ground pepper
1/2 teaspoon whole peppercorns
3 tablespoons extra-virgin olive oil, plus more for serving
1 clove garlic, smashed and peeled
1 russet potato (10 ounces), peeled and cut into 1-inch pieces
1 bunch watercress (6 ounces), washed and drained
2 tablespoons white or yellow miso
1 tablespoon apple-cider vinegar
Flaky sea salt, such as Jacobsen

Steps:

  • Thoroughly rinse and drain dark-green leek tops; transfer to a pot. Remove husks and silks from corn, rinse and drain them, and transfer to pot. Strip corn from cobs and transfer cobs to pot (reserving kernels). Add 8 cups water, 2 teaspoons salt, and whole peppercorns to pot. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes. Strain through a fine-mesh sieve, discarding solids and reserving broth (you should have about 6 cups).
  • Slice white and light-green parts of leeks; submerge in water and agitate with your hands to dislodge any dirt, then thoroughly drain. Wipe pot clean; add oil and heat over medium. Add sliced leeks and garlic. Cook, stirring occasionally, until leeks are very soft but not developing any color (if color begins to develop, reduce heat), about 10 minutes. Add potato, 4 cups reserved broth, and reserved corn kernels to pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potato is easily pierced with the tip of a knife, about 15 minutes. Stir in all but a handful of watercress; simmer 2 minutes.
  • Transfer soup to a blender with miso and vinegar; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape, and purée in two batches if necessary.) Season to taste and thin with more broth, if necessary, to reach desired consistency. Serve warm or chilled, topped with blanched corn kernels, remaining watercress, a drizzle of oil, flaky salt, and ground pepper.

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Top Asked Questions

How do you cook potatoes with watercress?
Heat the olive oil and the butter in a large saucepan, add the onion, cover and sweat for 3 - 4 minutes. 2. Add the potatoes and continue to sauté for a further 2 - 3 minutes. 3. Add the remaining ingredients, except the watercress, and bring to the boil, reduce to a simmer and cook for 5 minutes, or until the potatoes are cooked. 4.
How to cook soup with watercress in it?
Directions. 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.
How do I make a potato soup?
Peel and roughly chop the potatoes, onions and garlic. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent. Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes. Using a hand blender, liquidise the soup until smooth.
How do you cook with watercress and onions?
Start off by melting the butter in a large saucepan, then add the onion and let it cook gently for 5 minutes (don’t let it brown) before adding 4oz (110g) of the watercress to the pan. Give it a good stir then cover the pan and let the vegetables sweat gently for 15 minutes.

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