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Cream of watercress soup recipe

Cream of watercress soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Watercress soup

This elegant soup is not only delicious, but it's also easy to make. It's a fresh tasting pureed soup, which is perfect as a starter at any dinner party. Enjoy with crusty bread rolls, if desired.

19 people made this

IngredientsServes: 4

  • 50g butter
  • 60g plain flour
  • 1 litre chicken stock
  • 350g chopped watercress
  • 475ml single cream

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook stirring constantly for a few minutes. Remove from heat and gradually whisk in the chicken stock so that no lumps form.
  2. Return to medium heat and bring to a simmer. Add watercress, cover and cook over low heat for 20 minutes. Puree in small batches using a liquidiser or blend in the pan using a hand blender. Return to the saucepan and stir in the single cream. Heat until warm, but do not boil.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

by Irmani

This is a great watercress soup recipe. I've been looking for something similar to one my Mum made up years ago and most other recipes have potato in them, which makes them far too filling. I've tried this a couple of times now and my only amendments would be a) using a vegetable bouillon - I used homemade chicken stock the first time and it was too fatty and b) using whipping cream as it's a slightly lighter texture. It also needs quite a lot of seasoning to bring out the flavour, which I prefer to add at the cooking stage. All in all a really tasty soup which is as nice cold as hot. Thanks!-14 Jun 2010

by KendraDarigan

I purchased watercress because I have never used it before and wanted to try something new. I added dried basil, garlic powder and sriracha after stirring in the watercress to add some flavor. This was very easy and I will try it again.-04 Sep 2012

by MariadelaLuz

Today I made this recipe for the first time. I followed the recipe as written, which is my custom the first time I use it after I change it to fit my personal taste. Happily I will in future make it with NO changes. It is tasty, easy to make and makes an elegant presentation. I think that it is destined to become a great company dish.-23 Mar 2015


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 cups reduced-sodium beef broth or vegetable broth, divided
  • 3 tablespoons all-purpose flour
  • ⅛ teaspoon salt
  • 8 cups chopped watercress, any tough stems removed, plus 1/2 cup leaves for garnish
  • 2 tablespoons shredded fresh horseradish (see Note) or prepared horseradish, or to taste
  • ½ cup half-and-half
  • Freshly ground black pepper to taste
  • 2 slices day-old sourdough bread, crusts removed, finely chopped
  • 2 tablespoons crumbled blue cheese (Optional)

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and garlic and cook, stirring often, until the vegetables start to soften and brown, 3 to 5 minutes. Meanwhile, whisk 1 cup broth and flour in a small bowl until completely smooth. Set aside. Add the remaining 3 cups broth and salt to the pot and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, until the onion is very tender, about 5 minutes.

Stir chopped watercress into the pot and cook, stirring often, until tender, about 5 minutes. Stirring constantly, add the flour mixture and horseradish. Bring to a simmer and cook until thickened, 1 to 3 minutes.

Puree the soup in a blender in batches until smooth. (Use caution when pureeing hot liquids.) Return to the pot, stir in half-and-half and season with pepper keep warm.

Heat the remaining 1 tablespoon oil in a medium skillet over medium-low heat. Add breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes.

Ladle soup into 4 bowls. Garnish with the breadcrumbs, watercress leaves and blue cheese, if desired.

Ingredient note: Look for fresh horseradish root in the produce section of well-stocked supermarkets. Peel with a paring knife or vegetable peeler before grating.


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Cream of Watercress Soup

The watercress in this appetizing blend of ingredients donates the peppery kick to an otherwise elegant soup suitable to drink during the spring. It serves perfectly as the first course of every meal and is the ideal dish to cook when you wish to impress your boss and his wife. This is a dish that will get your to savor every single spoonful and keep you full until the second course of the meal arrives.



How to Make Cream of Watercress Soup

  • In a medium sized saucepan add water that leaves only a quarter of the pot uncovered with water. Set the flame on medium-high heat for the water to boil.
  • Once that is done add the watercress and let it cook until it has become bright green and wilted, this should take you about 3 minutes.
  • Once you see the watercress gaining color and becoming soft, drain it of water and put it in a bowl of ice and let it sit for a minute. Drain the water while squeezing out as much liquid from the watercress as possible.
  • In another saucepan, put butter and set it over medium heat to melt.
  • To the melted butter add leeks, onion, and season it with salt. Cook the vegetables as you stir occassionally to soften them up a bit, this should take you 6 minutes.
  • To the now softened vegetables add stock and 2 cups of heavy cream and bring it to a simmer, stir it occassionally till you see the vegetables becoming tender, taking about 30 minutes. Add the watercress to the vegetable mixture and let it cook for 5 minutes.
  • Transfer this watercress infused soup to a blender and puree it till it achieves a smooth consistency.
  • Return the puree to the saucepan and season it with salt and white pepper to taste, keep it warm till it is ready to serve.

When serving

Take the remaining cream and put it in a bowl. Beat it with a whisk until soft peaks form over it. Add to its lemon juice and season it with salt and white pepper.

Pour the soup into the bowls and top it with whipped cream which has been seasoned and some caviar.

Potatoes are originally in the vegetable family but are considered grain since they have high amounts of starch present which brings them up to level with rice, pasta, and other such grains.


Method

  • In a medium-large saucepan, heat the margarine. When it is melted, add the oil. Fry the onion gently in the fat until it is translucent (softened but not brown).
  • Add the watercress and sauté for another few minutes.
  • Add the stock, parsley, beans and nutmeg. Bring to the boil then simmer for 15-20 minutes.
  • Blend until smooth. Taste and season – add more salt/pepper/nutmeg as desired. Add the soya milk or soya cream at this point.
  • Add the watercress sprigs just before serving.

NOTES

Cream of Watercress soup. with a kick!

Nutrition

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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 94

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Liquid

Raymond Blanc's watercress soup

Clearly the second most important element to a soup, and there's a variety of options on offer in the recipes I try. Blanc uses water Leigh the potato cooking water (both thrifty and clever, if you're after a rich potato flavour) Smith, Cotter and Bareham vegetable stock and Grigson "light veal stock or water". I give chicken a try instead, having had success with it in vegetable soups in the past.

As so often, I find vegetable stock (Marigold bouillon powder, as Smith recommends) brings with it an overassertive flavour of dried herbs. Chicken blends in much better, but actually watercress is so punchy that plain old water is quite sufficient.


Watercress Soup

Ingredients

  • 3 tablespoons butter
  • 2 cups white or yellow onion, chopped
  • Salt
  • 1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
  • 1 pound potatoes, peeled and cut into chunks
  • 6 cups water
  • 6 cups fresh watercress, about 1/2 pound, chopped, stems included
  • 1/2 teaspoon black pepper
  • About 6 tablespoons sour cream, stirred in, or for garnish

Method

In a large pot, heat the butter until frothy, then cook the onions over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.

Add the wine or stock, potatoes and water and bring to a boil. Turn the heat down to low, cover the pot and simmer until the potatoes are soft, about 30 minutes.

Add the watercress to the pot. Stir well and cook for 2 minutes.

Turn off the heat and purée the soup with an immersion blender. If you don't have an immersion blender, pour the soup in batches into a blender and transfer the blended soup to a clean pot. Be careful when blending hot liquids to only fill the bowl a third of the way, and to hold down the blender's lid while you purée the soup.

Add salt to taste, then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon in the center of each person's bowl.