POTATO WATERCRESS SOUP
This one's been in my recipe file for years. You can use any type of potato but Yukons are one of my favorites. Recipe source unknown. Easy!
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
- Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
- Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
- Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
- Serve garnished with watercress sprigs.
Nutrition Facts : Calories 209.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 37.6, Sodium 315, Carbohydrate 18.4, Fiber 1.6, Sugar 1.7, Protein 5
WATERCRESS AND POTATO SOUP
Make and share this Watercress and Potato Soup recipe from Food.com.
Provided by rmarcella56
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in oilive oil and a little sugar for 5 minutes.
- Add potatoes chopped into chunks and continue until onions are golden brown.
- Add chopped rosemary, stock, milk, pepper and chopped watercress.
- Boil then reduce to a simmer for 20 minutes until the potatoes are cooked.
- Blend the soup to a creamy consistency and season too taste.
Nutrition Facts : Calories 421.4, Fat 8.4, SaturatedFat 1.8, Cholesterol 6.1, Sodium 88, Carbohydrate 76.5, Fiber 9.1, Sugar 11.6, Protein 12.7
WATERCRESS AND POTATO SOUP
Make and share this Watercress and Potato Soup recipe from Food.com.
Provided by dicentra
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot heat oil over medium heat. Add shallots and potatoes and cook, stirring for 5-6 minutes or until softened, but not beginning to brown.
- Add broth, increase heat to high, bring to a boil and cook for 1 minute.
- Quickly add watercress and spinach. After they have cooked a few seconds, use slotted spoon to transfer all of the vegetables to a food processor.
- Pulse until smooth, but not watery.
- Add about 1 cup of the cooking broth and pulse until smooth. Return to saucepan. Season to taste with salt and pepper.
- Gently reheat over medium heat.
- Ladle into warmed serving bowls. Add a spoonful of creme fraiche to the center of each and serve.
Nutrition Facts : Calories 367.9, Fat 29.1, SaturatedFat 14.7, Cholesterol 81.5, Sodium 77.8, Carbohydrate 24.1, Fiber 3.6, Sugar 1.1, Protein 5.4
CORN, WATERCRESS & POTATO SOUP
A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 11
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.
WATERCRESS POTATO SOUP
Categories Soup/Stew Milk/Cream Dairy Potato Summer Thyme Watercress Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Coarsely chop watercress leaves and stems seperately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Add broth and potatoes; bring to boil. Reduce heat cover and simmer until potatoes are very tender, about 25 minutes.
- Discard parsley, thyme, and bay leaf. Purée soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress leaves; bring to simmer, adding more milk if soup is too thick. Season with salt and pepper. Transfer to bowl. Chill until cold, about 4 hours.
POTATO AND WATERCRESS SOUP
Make and share this Potato and Watercress Soup recipe from Food.com.
Provided by 1crazypotato
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring chicken stock to the boil in a saucepan.
- Peel and chop potatoes, and boil till soft in the chicken stock.
- Put potatoes and watercress into blender and blend, adding liquid chicken stock until the soup is at desired consistency.
- Add salt and pepper to taste, and enjoy!
Nutrition Facts : Calories 292.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.2, Sodium 361.7, Carbohydrate 55.1, Fiber 5.9, Sugar 5.9, Protein 11.6
ASPARAGUS POTATO AND WATERCRESS SOUP
This quick & easy soup is very light - ideal for lunch or a starter at dinnertime! It comes from The Millcroft Inn's Chef Jason Parsons.
Provided by CountryLady
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Over medium heat, sweat the shallots and garlic in butter in a pot.
- Once the shallots are translucent add the potato, asparagus and tarragon.
- After a minute, add the chicken stock and bring to a simmer.
- Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
- Place back in pot and bring to a boil.
- Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
- Repeat until it suits you.
- Add the cream and season with salt and pepper to taste.
- Garnish with chervil.
Nutrition Facts : Calories 362.6, Fat 25.9, SaturatedFat 14.6, Cholesterol 84.8, Sodium 574.6, Carbohydrate 21.1, Fiber 2.1, Sugar 7, Protein 13.2
WATERCRESS SOUP
Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.
Provided by coconutty
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
- Make sure the leeks are in small dice that will cook up quickly.
- Place butter, leeks and chicken broth in a saucepan.
- Bring to a boil, lower heat and simmer 4-5 minutes.
- Add zucchini, cook several minutes more, until zucchini is just tender.
- Add salt and pepper, stir.
- Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
- Remove from heat and purée in a blender.
- Correct seasoning.
- Just before serving, stir in optional cream OR optional virgin coconut oil.
- Serve hot, warm or cold.
- NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
- NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
- NOTE 3: See my description for making this soup Weight Watcher friendly.
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