Purslane Watercress And Potato Soup With Crisp Leeks Food

PURSLANE, WATERCRESS AND POTATO SOUP WITH CRISP LEEKS

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with aluminum foil. Spread the leeks out in a single layer on the sheet. Bake until the leeks are dried and crisp, about 35 minutes. Set aside.
• Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 8 minutes. Add the potatoes and water, bring to a boil, reduce to a low simmer, partly cover the pan and cook the potatoes until they are tender, about 30 minutes.
• Stir in 1 cup of purslane and the watercress and simmer just until wilted, about 2 to 3 minutes. Pass the mixture through a food mill and place in a clean pan. Stir in the milk, salt and pepper. Heat until warmed through.
• Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves. Serve immediately.

POTATO, LEEK AND WATERCRESS SOUP WITH BAY SCALLOPS

Steps:

• In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.
• In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.
• Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.

WATERCRESS AND POTATO SOUP

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, LEEK AND POTATO SOUP

Steps:

• 1. Reserve a few watercress leaves for serving. Pick off the remaining leaves in bunches, discarding the thick stems. Roughly chop and reserve the watercress. 2. Heat the oil in a large heavybased saucepan. Add the leek, garlic and celery. Stir for 2 minutes to coat the vegetables in the oil. Reduce the heat, cover and simmer, stirring occasionally, for 5 minutes. Do not allow the vegetables to brown. 3. Add the nutmeg, potato and stock. Slowly bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. Stir in the chopped watercress. Set aside to cool for 10 minutes. 4. Stir the milk and mint into the soup. Using an immersion blender fitted with the chopping blade, whizz for 1 minute, or until puréed to the desired consistency. 5. Gently reheat the soup and season well with salt and freshly ground black pepper. Ladle into bowls and garnish with the reserved watercress leaves.

POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS

Steps:

• Warm the oil in a soup pot.
• Add the leeks and saute.
• Add the fennel and potatoes and continue to saute.
• Add the stock and bring to a simmer.
• Cook until all the vegetables are completely softened.
• Add watercress, cooking it until it's wilted but still bright green.
• Use a handheld blender until smooth.
• Add the salt and white pepper.
• Enjoy!
• For Vegetarian use vegetable broth.

WATERCRESS SOUP (JULIA CHILD)

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.

WATERCRESS AND LEEK SOUP

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add broth, potato, and 4 cups water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
• Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a bowl. Puree remaining liquid in blender and return to pot. Stir in pureed vegetables and season soup with salt.
• In a small bowl, whisk together 1 tablespoon oil and lemon juice and season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.

LEEK, PEA & WATERCRESS SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
• Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

CREAM OF POTATO SOUP WITH WATERCRESS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add potatoes and onions. Stir until coated with butter, about 1 minute. Sprinkle flour over; stir 1 minute. Add 2 3/4 cups broth and milk. Cover pan. Boil gently until potatoes and onions are tender, about 10 minutes.
• Puree soup in batches in blender. Return to pan. Add 1 3/4 cups watercress. Bring back to simmer. Season with salt and pepper. Thin with more broth, if desired.
• Lade soup into bowls. Garnish with remaining 1/2 cup watercress.

EASY WATERCRESS AND LEEK SOUP

Steps:

• Bring stock, leeks, potato, and garlic to a boil in a medium pot. Reduce heat to medium; cook until leeks are tender and potato is soft, about 15 minutes. Add chopped watercress; cook until beginning to soften, about 2 minutes.
• Puree the stock and vegetables in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway). Season with salt and pepper. Top each serving with sour cream, and garnish with watercress, if desired.