WATERCRESS SOUP (JULIA CHILD)
Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.
Provided by coconutty
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180.8, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1782.9, Carbohydrate 29.8, Fiber 3.7, Sugar 3.5, Protein 3.8
MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)
After roasting or poaching a chicken a la Julia Child, I always complete the process by making chicken stock a la Julia Child! Here is her master recipe for basic meat stock from volume 1 of Mastering the Art of French Cooking.
Provided by jenpalombi
Categories Stocks
Time 5h10m
Yield 2-3 quarts
Number Of Ingredients 12
Steps:
- Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
- Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
- To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.
JULIA CHILD CREAMED PARSNIPS
Make and share this Julia Child Creamed Parsnips recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.
- Drain well, then put into a food processor together with the butter and cream and whir until smooth.
- Pour into a double boiler and heat gently over medium for 15 minutes.
- Season to taste with salt and freshly ground black pepper, and serve immediately.
- Notes: for a lowfat version, you can use Butter Buds and evaporated skim milk instead of butter and cream; a pinch of nutmeg is also a nice addition.
Nutrition Facts : Calories 94.5, Fat 10.4, SaturatedFat 6.5, Cholesterol 31.9, Sodium 131.1, Carbohydrate 0.5, Protein 0.4
WATERCRESS SOUP
This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Yield Makes 6 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g
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