Watercress Soup Jamie Oliver Food

WATERCRESS SOUP

Steps:

• Peel and roughly chop the potatoes, onions and garlic.
• In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
• Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
• Using a hand blender, liquidise the soup until smooth.
• Serve with a swirl of crème fraîche and some Fortt's Bath Oliver biscuits, if you like.

SUMMER PEA AND WATERCRESS SOUP

Steps:

• In summer, a light pea soup feels totally right - the watercress in this recipe adds a mustardy bite.
• Heat a large saucepan and pour in a little olive oil. Throw in the chopped onion and celery. Turn the heat down and cook very gently with the lid on for 10 minutes, or until the onion has softened, but not browned.
• Add the potato and stock and bring to the boil. Simmer for 10 minutes or until the potato is cooked. Next, drop in the peas and watercress and simmer for a further 5 minutes until the peas are cooked.
• Remove the pan from the heat. Whiz the soup with a hand blender, or in a liquidizer, until smooth. Taste, then season with salt and pepper.
• Serve the soup with a spoonful of soured cream swirled in, a drizzle of extra virgin olive oil and some crusty bread and butter.
• Tip: You can use frozen peas - just simmer them in the stock a couple of minutes

WATERCRESS SOUP

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.

CHILLED WATERCRESS SOUP

Steps:

• Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside.
• Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes. Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.