Watercress Soup With A Kick 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 SOUP WITH WHISKEY CREAM

Steps:

• Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.
• Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.
• Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.

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 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.

WATERCRESS AND POTATO SOUP

Steps:

• Saute onion in oilive oil and a little sugar for 5 minutes.
• Add potatoes chopped into chunks and continue until onions are golden brown.
• Add chopped rosemary, stock, milk, pepper and chopped watercress.
• Boil then reduce to a simmer for 20 minutes until the potatoes are cooked.
• Blend the soup to a creamy consistency and season too taste.

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.

CHILLED WATERCRESS SOUP

Steps:

• Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside.
• Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes. Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.

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.

WATERCRESS SOUP WITH A KICK

Steps:

• Place potatoes, watercress and shallots in broth and bring to a boil on medium high.
• Reduce heat and let simmer for approximately 20 minutes, or until potatoes are cooked.
• Place veg in blender with some broth and blend til smooth.
• Pour back into pot and add milk and white pepper, and heat through, Season with salt if needed.