Watercress 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

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

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.

COLD CREAM OF WATERCRESS SOUP



Cold Cream of Watercress Soup image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons olive oil
4 leeks, white parts only, thoroughly washed and chopped
3 bunches watercress, thoroughly washed, leaves separated from stems, stems chopped
6 cups chicken stock
5 medium baking potatoes, peeled and sliced
Salt
Freshly ground black pepper
1 cup creme fraiche or 1/2 cup each heavy cream and sour cream
1 teaspoon lemon juice

Steps:

  • Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes.
  • Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes.
  • Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water.
  • In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice.
  • Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled.
  • Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.

WATERCRESS AND POTATO SOUP



Watercress and Potato Soup image

Blend peppery watercress with potato and shallot for a satisfying soup.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 cup chopped shallot
1 cup chopped peeled potato
1 medium clove garlic, minced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 cup firmly packed chopped watercress
1/4 to 1/2 cup heavy cream, as desired
Sliced toasted almonds and chopped chives, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with almonds and chives.

WATERCRESS SOUP (JULIA CHILD)



Watercress Soup (Julia Child) image

Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.

Provided by coconutty

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
1 cup watercress leaf, and tender stems
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter

Steps:

  • When measuring the watercress leaves and stems, pack them down in the measuring cup.
  • Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
  • Stir in watercress and simmer 5 minutes.
  • While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
  • Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
  • Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.

Nutrition Facts : Calories 180.8, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1782.9, Carbohydrate 29.8, Fiber 3.7, Sugar 3.5, Protein 3.8

ASIAN-STYLE WATERCRESS SOUP



Asian-Style Watercress Soup image

Think of it as an egg drop soup with watercress, quite nice.

Provided by Choukin

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 13

6 cups water
1 small onion, diced
¼ cup soy sauce
1 ½ tablespoons soy-based liquid seasoning (such as Maggi®)
2 tablespoons chopped garlic
1 tablespoon chopped fresh ginger root
2 tablespoons cornstarch
2 tablespoons boiling water
1 ½ pounds sliced fresh mushrooms
1 ½ tablespoons vegetarian chicken-flavored bouillon
¼ pound tofu, diced
1 bunch watercress, coarsely chopped
2 eggs, beaten

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.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 10.2 g, Cholesterol 61.7 mg, Fat 3 g, Fiber 1.8 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 714.8 mg, Sugar 2.9 g

WATERCRESS SOUP



Watercress Soup image

Provided by Joyce Howe

Categories     dinner, easy, soups and stews, appetizer

Time 1h

Yield 5 large servings

Number Of Ingredients 7

3 medium-size bunches watercress
1 large lean pork chop (about 3 ounces) or meaty soup bone
6 cups water
3 garlic cloves, peeled
1 egg
1/2 to 1 teaspoon Accent, or monosodium glutamate (optional)
Salt to taste

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



Watercress Soup image

Provided by Melissa Hamilton

Categories     Soup/Stew     Leafy Green     Onion     Potato     Easter     Low Cal     Spring     Chive     Watercress     Simmer     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) unsalted butter
1 medium yellow onion, chopped
2 quarts low-salt chicken broth
1 pound russet potatoes, peeled, cut into 1/2" cubes
4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)
1 1/2 teaspoons (or more) fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup chilled heavy cream
3 tablespoons thinly sliced fresh chives, divided

Steps:

  • Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5-6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
  • Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 teaspoons lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  • Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives.
  • Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 tablespoons chives over.

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

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

WATERCRESS-CAULIFLOWER SOUP



Watercress-Cauliflower Soup image

This peppery soup adds a bright accent to any homey meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Makes about 6 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small onion, coarsely chopped (about 1 cup)
1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets
2 cups homemade or low-sodium store-bought chicken stock
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.
  • Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

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.

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From thedarlingacademy.com
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CREAMY WATERCRESS-CUCUMBER SOUP RECIPE | MYRECIPES
Place watercress, cucumber, avocados, scallions, parsley, dill, and chicken broth in a blender and process until smooth, stopping to scrape down sides as needed. Add sour cream, mayonnaise, vinegar, sugar, salt, and pepper; process until smooth. Cover and chill 4 hours. Garnish with sour cream and chives. Advertisement.
From myrecipes.com
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WATERCRESS SOUP - SOUTHEAST ASIAN RECIPES - NYONYA …
2016-04-10 Step 2 of 2. 2 tbsp goji berries. watercress. 4 red dates. 2 1⁄2 l water. In another pot of water, add pork bones, goji berries, watercress and red dates. Bring to boil. Lower heat to minimum and allow to simmer for at least 1.5 hours. Serve hot.
From nyonyacooking.com
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WATERCRESS SOUP | SAINSBURY'S RECIPES
Add the potato and cook for a further 5 minutes. 2. Stir through the watercress, reserving a few sprigs to garnish. 3. Pour over the stock and simmer for 20 minutes. Using a hand-held blender, whizz until smooth. 4. Season with salt and freshly ground black pepper and …
From recipes.sainsburys.co.uk
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CHINESE WATERCRESS SOUP RECIPE (西洋菜汤) - SOUPER DIARIES
This process makes for a clearer soup. Remove, rinse and set aside. Transfer all the ingredients into a soup pot and bring to a boil. Once it is boiling, turn to the lowest heat and simmer for about 1.5 to 2 hours or until pork ribs are soft. Season with salt to taste.
From souperdiaries.com
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Top Asked Questions

How do you make the perfect potato and Watercress soup?
Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat. Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot.
How to make Italian soup with watercress and onion?
Recipe Preparation Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5–6 minutes. Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1½ Tbsp. chives. Rewarm soup gently over low heat.
How do you cook baby Watercress for Soup?
The delicate, thin-stemmed baby watercress that some markets carry is not appropriate for this soup. In a large pot, heat the butter until frothy, then cook the onions over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook. Add the wine or stock, potatoes and water and bring to a boil.
What is a creamy Watercress soup?
A creamy watercress soup that makes a great starter or lunch with crusty bread and butter. Read more about sharing. In a large saucepan on a medium heat, melt the butter and gently cook the chopped onion and garlic for 2-3 minutes, or until soft and translucent but not coloured.

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