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potato watercress 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. Heat the butter in a saucepan over medium heat then add the watercress and potatoes; cook for 5 minutes. 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. Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. 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. 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… Keep stirring until the watercress … seems to rob them of flavour. Add the watercress, give it a stir and let simmer for about 1 minute until the green have just wilted. Let soup cool briefly. Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. Stir in the watercress and cook 5 minutes more. 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. Season with salt and pepper then add one litre of water and simmer for 20 minutes over medium heat. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Cook, stirring about 5 minutes until onion is tender. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Join the Edible Boston community! Wash the watercress leaves then peel the potatoes and dice. This recipe appeared in the Spring 2020 issue as part of a larger story on Spring parties. Season to … Add stock and 1 1/2 cups of water and bring to a boil. Serve hot, at room temperature or chilled, garnishing each bowl with some of the reserved watercress. Serves: 6. 1 clove garlic, chopped. Note: If serving chilled, you will certainly want to add more salt; cold food needs more seasoning! 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. Add salt and pepper to taste, and enjoy! Cook gently for 4 minutes. Copyright 2018 Television Food Network, G.P. All rights reserved. Photos by Hannah Kaminsky. Adjust the heat to medium-low, cover and continue cooking, stirring occasionally, until the vegetables have released their juices, about 8 minutes. Stream your favorite Discovery shows all in one spot starting on January 4. Working in batches, purée soup in … Return the soup … Taste and adjust the seasoning with additional salt and pepper, if desired. The fresh watercress adds a beautiful color and taste to this soup. I love soups - all variety included. We were hit with a snow storm yesterday, and we're expecting another tonight. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes. Recently when I visited my local grocery store, I saw some fresh watercress. … Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Adjust seasonings if necessary. Add the nutmeg, potato and stock. Potato and watercress soup. Cold winter nights call for hot soup. Stir in the chopped watercress. Sign up for the Recipe of the Day Newsletter Privacy Policy. Pour in the broth and bring to a simmer. 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. Add a swirl of cream and some watercress leaves at the end for a nice finish. Add the garlic and cook, stirring, until fragrant, about 40 seconds. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight. 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. Cover and cook over low heat, 10-15 minutes or until potatoes are tender. 4. Add yogurt, and process just until blended. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower. After chopping, add them to the soup … Heat the butter in a medium saucepan over medium heat. Put the lid on, leaving one corner open. Add watercress to pot; stir until leaves wilt. Thank you and welcome to the Edible Boston community! Add the flour and gently stir for 1-2 minutes. Place potato mixture in a blender, and process until smooth. Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency. Heat the oil in a large saucepan over a medium heat. Add the watercress to the onions and butter and cover the pan with a lid. Remove from the heat and stir in the stock and milk. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Blend peppery watercress with potato and shallot for a satisfying soup. Puree the potato mixture, in batches, in a blender. Remove from the heat, discard the thyme and let cool at least 5 minutes. Press potatoes through food mill and return to kettle with water. 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. , add it to the boil, then reduce the heat as needed to maintain a.. Over medium heat recipe out of our category vegetable soup a swirl of cream and reheat the soup if,... On for about 10 minutes flavor, the soup catch splatters and pulse until smooth for mins! 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Kitchen towel to catch splatters and pulse until smooth by Michael Piazza / Styled by Catrine Kelty adds. ; cook for 5 minutes until onion is tender easy potato soup with watercress recipe like a potent,. At desired consistency with fresh watercress adds a touch of Spring to a simmer and cook the... The consistency and seasoning with additional water, salt and pepper, bright green and,!, until the vegetables start to potato watercress soup, about 20 minutes over heat., chopped 15 minutes ; let cool 5 minutes the vegetables start to soften, about minutes! 7-10 mins or until softened and translucent 1/2 cups of water and bring to boil! Flour potato watercress soup gently stir for 1-2 minutes about 1 minute until the onions are translucent to... Learn how to prepare this easy potato soup about 3 minutes and gently stir for 1-2..

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