The potato cubes should be easily pierced with a fork. Copyright 2018 Television Food Network, G.P. Note: If serving chilled, you will certainly want to add more salt; cold food needs more seasoning! In a large saucepan over medium-high heat, melt the butter. 1 clove garlic, chopped. Add the water, broth and potatoes, adjust heat to medium-high and bring to a boil. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. Subscribe to our e-newsletter for regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks. Cold winter nights call for hot soup. Watercress and Potato Soup Photo by Michael Piazza / Styled by Catrine Kelty If you encounter different varieties of watercress while shopping, opt for the type with smaller, rounded, dark green leaves, stems that are thick toward the base (sometimes referred to as upland cress) with a distinctly sharp flavor. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Put the soup in a blender or use a hand mixer to mix the soup. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) © 2020 Discovery or its subsidiaries and affiliates. If you encounter different varieties of watercress while shopping, opt for the type with smaller, rounded, dark green leaves, stems that are thick toward the base (sometimes referred to as upland cress) with a distinctly sharp flavor. Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency. The quantity of cream here is modest. The fresh watercress adds a beautiful color and taste to this soup. Using an immersion blender, blend soup until pureed to desired consistency. 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. A light, pureed soup made with fresh watercress, potato and onion. Cook partially covered for about 10 minutes. Great served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it's light enough to serve with a sandwich or a first course. Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. spring soiree, spring 2020, Spring 2020, spring, Spring, sandwich, sandwiches, chutney, picnic, spring 2020, Spring, spring, Spring 2020, party, Adam Ried, Borough Market, SUBSCRIBE TO EDIBLE BOSTON AND EDIBLE WORCESTER. February Recipe of the Month. 4. Season with salt and pepper then add one litre of water and simmer for 20 minutes over medium heat. All rights reserved. Sign up for the Recipe of the Day Newsletter Privacy Policy. Thank you and welcome to the Edible Boston community! STEP 2. If you prefer your soup a bit milder, dial back the cress to suit your taste. 150ml/5fl oz chicken stock (vegetarians can substitute vegetable stock) ½ bunch watercress, chopped. After chopping, add them to the soup … Stir the milk and mint into the soup. Puree the potato mixture, in batches, in a blender. Wash the watercress leaves then peel the potatoes and dice. Cook gently for 4 minutes. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Stir in the chopped watercress. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a … I love soups - all variety included. Raymond Blanc goes for four minutes, Rowley Leigh a mere two, but swiftest of all is Denis Cotter in his book Wild Garlic, Gooseberries and Me, blanching them separately then plunging them under a cold tap to cool down before adding to the soup… Cover and cook over low heat, 10-15 minutes or until potatoes are tender. Slowly bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Let soup cool briefly. Place potato mixture in a blender, and process until smooth. Set aside to cool for 10 minutes. Cook, stirring about 5 minutes until onion is tender. Recently when I visited my local grocery store, I saw some fresh watercress. Method. Reduce to a simmer and cook for 5 minutes. seems to rob them of flavour. Speaking of sharp, peppery flavor, the soup bears a distinct watercress flavor punch from the full two bunches in the ingredients. STEP 1. Add potatoes, watercress and onion to the pot. 2. Heat oil in a large pan and fry the onions and garlic until the onions are translucent. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight. The Potato and Watercress Soup recipe out of our category Vegetable Soup! Time: c. 1 hour (preparation + cooking) When the chilly days of February are upon us, and we're longing for spring to arrive soon, a lovely bowl of soup is just what you need. Press potatoes through food mill and return to kettle with water. Potato and watercress soup. Return the soup … Add potatoes, broth, water, and a generous pinch of salt. 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). Add salt and pepper to taste, and enjoy! Serve hot, at room temperature or chilled, garnishing each bowl with some of the reserved watercress. Season to … Add the watercress, give it a stir and let simmer for about 1 minute until the green have just wilted. Cauliflower, Fennel and Potato Soup Recipe. A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. 1 medium potato, chopped 3/4-1 pint (430-570ml) vegetable stock 3 oz (85g) watercress 3 fl oz (75ml) coconut milk Salt and pepper to taste Method. Bring to the boil, stirring continuously for 3 minutes. Add yogurt, and process just until blended. Join the Edible Boston community! Working in batches, purée soup in … Add the potato and onion, stirring to coat … Even Lindsey Bareham's quarter of an hourseems a crime. Add the onion, celery and 1 teaspoon salt and cook, stirring, until the vegetables start to soften, about 4 minutes. Kosher salt and freshly ground black pepper, Sliced toasted almonds and chopped chives, for serving. Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. STEP 2. Add a swirl of cream and some watercress leaves at the end for a nice finish. Adjust the heat to medium-low, cover and continue cooking, stirring occasionally, until the vegetables have released their juices, about 8 minutes. Learn how to prepare this easy Potato Soup with Watercress recipe like a pro. Recipe by: William Anatooskin Nourishing watercress soup 2 reviews . 1 medium potato, chopped 3/4-1 pint (430-570ml) vegetable stock 3 oz (85g) watercress 3 fl oz (75ml) coconut milk Salt and pepper to taste Method. Serves: 6. Remove from the heat and stir in the stock and milk. Stream your favorite Discovery shows all in one spot starting on January 4. Add watercress to pot; stir until leaves wilt. Remove from the heat, discard the thyme and let cool at least 5 minutes. Potato and Watercress Soup . We were hit with a snow storm yesterday, and we're expecting another tonight. 3 tablespoons butter 1 large onion, chopped 1 large celery rib, chopped (about ¾ cup) salt and freshly ground black pepper 2 medium garlic cloves, thinly sliced 1 quart water 2 cups homemade or packaged low-sodium chicken broth 1¼ pounds russet potatoes (about 2 medium-large), peeled and chopped (about 4¼ cups) 8 cups (packed) watercress leaves and small stems (thick stems removed; about 2 large bunches/6 ounces prepped), a few small sprigs reserved for garnish 1 tablespoon fresh lemon juice ¼–½ cup heavy cream. Serve hot sprinkled with almonds and chives. Roughly chop the watercress. 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. Put the lid on, leaving one corner open. When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. Heat the butter in a medium saucepan over medium heat. Reduce heat to very low, cover and simmer until the potatoes are very tender, about 20 minutes. Heat the oil in a large saucepan over a medium heat. Heat the oil in a large saucepan over medium high heat. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 40 seconds. Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Pour in the broth and bring to a simmer. Add the nutmeg, potato and stock. ½ large potato, peeled and finely chopped. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower. Photo by Michael Piazza / Styled by Catrine Kelty. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. 2 potato; 2 onion; 2 cloves of garlic; 8 tablespoons of olive oil; 3 cups of vegetable broth; 3 bunches of watercress; Some breadcrumb; Directions. Add stock and 1 1/2 cups of water and bring to a boil. Off heat, set aside to cool briefly, about 10 minutes. Photos by Hannah Kaminsky. Cover and cook over low heat, 10-15 minutes or until potatoes are tender. Return the mixture to the pot if necessary, add the lemon juice, cream and pepper to taste, and heat over medium-low, stirring occasionally, until soup is heated through. Watercress soup can be prepared as a puréed soup by mixing … Pour in the hot stock and simmer for 5-10 … Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Add the watercress to the onions and butter and cover the pan with a lid. Roughly chop the potatoes, onions and garlic. Pour in the broth and bring to a simmer. Add the all the watercress when reheating. All rights reserved. Stir in the broth, half and half cream, pepper and celery seed. It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. Roughly chop the watercress, add it to the pot, stir and allow it to wilt for about 10 seconds. … Keep stirring until the watercress … This recipe appeared in the Spring 2020 issue as part of a larger story on Spring parties. Turn off the heat and add watercress, peas, scallions, and basil leaves. Watercress Potato Soup by DK on Oct 26, 2010 . Cover and simmer for 10 mins or until the potato is tender. Heat the butter in a saucepan over medium heat then add the watercress and potatoes; cook for 5 minutes. For the soup, heat a pan until hot, then add the butter and shallots and fry for 2-3 minutes over a low heat until softened, but not browned. Stir in the watercress and cook 5 minutes more. Taste and adjust the seasoning with additional salt and pepper, if desired. Heat the butter in a medium saucepan over medium heat. Add the flour and gently stir for 1-2 minutes. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes. Adjust seasonings if necessary. This soup can also be served chilled. Blend peppery watercress with potato and shallot for a satisfying soup. Watercress and cream complement each other beautifully, but the soup isn’t meant to be overtly creamy; in fact, you can omit it if you wish as the potato blends into a dreamy, creamy purée. In a blender or with an immersion blender, purée mixture (working carefully and in batches if using a blender) until very smooth and uniform. 450g/1lb fresh watercress 125g/1/4 lb ruccola, rocket, or arugula; 1 liter/35 fl oz vegetable stock (if not fresh use a good stock cube) 1 large potato (peeled and cut into 8) Sea salt and freshly ground black pepper, to taste Optional: Greek yogurt or creme fraiche If you like a potent pep, use all the cress called for. … , adding liquid chicken stock recently when I visited my local grocery store, I saw fresh... Seasoning with additional water, and enjoy add more salt ; cold needs! 5 minutes until bright green watercress adds a touch of Spring to a boil over medium-high heat, minutes. With additional water, salt and freshly ground black pepper, Sliced toasted almonds and chopped,! Chilled, garnishing each bowl with some of potato watercress soup reserved watercress and pulse until.. 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