KALE AND WATERCRESS SOUP
"The flavors blend so well, you won't even guess you're eating kale." -Guarnaschelli
Provided by Alex Guarnaschelli
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, add butter. As it melts, add mushrooms, shallots, garlic, half the kale, salt and white pepper. Cook until shallots are translucent and kale starts to cook down, 3 to 5 minutes.
- Add potatoes, remaining kale and 2 cups water. Cover; reduce heat to low. Cook until potatoes are tender, 15 to 20 minutes.
- In a medium pot, simmer cream and milk; season with salt and pepper. Add watercress to soup; stir to wilt; remove soup from heat. Stir in cream mixture; simmer.
- In a blender, blend soup in batches until smooth. Divide among 8 bowls; top with sour cream and watercress leaves, if desired. Serve with whole-grain bread, if desired.
SIMPLE AND DELICIOUS KALE SOUP
This kale soup recipe is quick, easy, and delicious.
Provided by Heidirs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
- Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.5 g, Fiber 9.4 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 1054.3 mg, Sugar 4.1 g
WATERCRESS SOUP
For more delicious recipes visit www.watercress.co.uk
Provided by mustardcomms
Time 15m
Yield Serves 4
Number Of Ingredients 10
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.
WATERCRESS-CAULIFLOWER SOUP
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
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.
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