Cream Of Corn And Watercress Soup Food

CREAMY CORN AND VEGETABLE SOUP

Steps:

• Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
• Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

CORN, WATERCRESS & POTATO SOUP

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.

COLD CREAM OF WATERCRESS SOUP

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 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.

CREAM OF CORN SOUP

Steps:

• Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
• Remove 6 tablespoons of corn from the soup and set aside.
• Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
• Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
• Divide the soup among four bowls and drizzle with chili oil.

CREAM OF CHICKEN & WATERCRESS SOUP

Steps:

• Melt butter in a saucepan.
• When hot and bubbly, stir in flour and mustard.
• Continue to stir until mixture turns golden.
• Gradually add chicken stock, stirring or whisking constantly to smooth away any little lumps of flour.
• Sprinkle with seasoning to taste.
• Whisk yolks into cream.
• Slowly add a little thickened chicken stock and blend.
• Remove pot of chicken stock from the heat.
• While stirring, carefully pour egg/cream mixture into remaining hot stock.
• Add tapioca.
• Add white wine and watercress.
• Reheat carefully but do not bring to the boil as soup will curdle.
• Swirl in whipped cream and serve in heated soup plates.

CREAM OF WATERCRESS SOUP

Steps:

• Melt butter and sauté onion until transparent.
• Add potato, watercress, milk and stock.
• Bring to boil, cover and simmer for 20 minutes
• Blend in a processor.
• Add cream and seasoning. Heat if needed.

CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS

Steps:

• Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
• Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
• Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
• Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.

CREAMY CORN SOUP

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.