Watercress Velouté Food

WATERCRESS VELOUTé

Watercress Velouté image

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

Provided by Mimi Thorisson

Categories Soup/Stew Potato Chive Watercress

Number Of Ingredients 10

Ingredients

2 cups chicken or vegetable stock
2 tbsp extra-virgin olive oil
2 shallots, finely chopped
2 bunches watercress, chopped (including tender stems)
fine sea salt
freshly ground black pepper
2 medium russet potatoes, peeled, thinly sliced
2 tbsp unsalted butter
1/3 cup crème fraîche
2 tbsp finely chopped fresh chives

Steps:

Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.
Purée soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.
Ladle soup into bowls and top each with a spoonful of crème fraîche and some chives. Serve immediately.

PEA & WATERCRESS SOUP

Pea & watercress soup image

Sweet peas and peppery watercress are a perfect match for early summer, but you can adapt this soup to suit all year round

Provided by Good Food team

Categories Dinner, Lunch, Soup

Time 20m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 onion , finely chopped
1 garlic clove , roughly chopped
1 medium potato , cut into small chunks
500ml vegetable stock
300g fresh peas (or frozen if out of season)
100g watercress
leaves from 2 mint sprigs, plus extra to garnish
100ml double cream

Steps:

Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.
Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.

Nutrition Facts : Calories 256 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium

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