Add yogurt, and process just until blended. You can start with the same steps you took making Potato Leek Soup recipe or Potage Parmentier in French. Lower heat to medium-low and simmer, covered, until potatoes are tender, about 8 to 10 minutes. The potato cubes should be easily pierced with a fork. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes. Season well and either heat through for a hot soup or chill for 3-4 hours for cold soup. In a kettle, melt the butter and add watercress and potatoes; cover the pan and cook gently for 12-15 minutes or until the vegetables are very soft. seems to rob them of flavour. Boil 20 minutes or until tender. Melt the butter and gently fry the vegetables for 5 minutes. Cook, stirring occasionally, until tender, 4 to 6 minutes. Cook partially covered for about 10 minutes. Remove from the heat and blend with a hand blender or food processor until smooth. Melt butter in heavy large saucepan over medium heat. Everyone enjoys this soupâ¦ Add the watercress to the pot and simmer until the leaves are wilted, about 5 minutes. Trim the watercress stalks and discard. However, this time, before making the puree, stir in the watercress â¦ For the soup, heat a pan until hot, then add the butter and shallots and fry for 2-3 minutes over a low heat until softened, but not browned. Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes. Pour another can of broth in blender and add watercress, blend til smooth and pour into pot with potato mixture. If you ran out of vegetable stock, you can also use chicken stock for your watercress soup. Add zucchini, cook several minutes more, until zucchini is just tender. A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. Let soup cool briefly. Raymond Blanc goes for four minutes, Rowley Leigh a mere two, but swiftest of all is Denis Cotter in his book Wild Garlic, Gooseberries and Me, blanching them separately tâ¦ Add potatoes and onions. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes. Add the onion and garlic and sauté gently until softened. Add salt and pepper, stir. Remove the watercress leaves from the stalk. Heat the oil in a pan. Working in batches, purée soup in â¦ Heat the oil in a large saucepan over a medium heat. Cook until hot adding black pepper to taste. And this Potage au Cresson (French for Watercress Soup recipe) is not an exception. Heat oil and seasonings in cast iron casserole dish and, when sizzling, add onion. Add watercress to pot; stir until leaves wilt. Remove the herb bouquet. Heat the olive oil in a medium saucepan. Pour in the stock, bring to a boil, season and simmer 10-15 minutes, stirring occasionally. Keep stirring until the watercress â¦ Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Add leeks and season with salt and pepper. This soup can also be served chilled. Add potatoes, broth, water, and a generous pinch of salt. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick. Step 1 In a medium saucepan, heat 1 tablespoon oil over medium. Place butter, leeks and chicken broth in a saucepan. Place the lid over the saucepan and simmer for about 20 minutes. Add the remaining ingredients and cook gently for 8 minutes. Puree the potato mixture, in batches, in a blender. You can modify the taste of the watercress soup. Get full Potato Watercress Soup Recipe ingredients, how-to directions, calories and nutrition review. Add the rest of the stock to the onion and potato, then add the watercress and the nutmeg. Chop it fine. Chop watercress (reserving a few whole leaves for garnish), add to kettle, and cook 5 minutes. Add butter and milk. Saute till it wilts. Place potato mixture in a blender, and process until smooth. Drain and save water. Let soften for a few minutes and lightly brown, then add garlic. Watercress soup is a French classic. Watercress soup is gentle on the digestive system, will help to energise you and aid the bodyâs recovery from illness.â I have kept it very simple unlike many other recipes I found online where butter and cream ( few others with milk) have been used liberally to make it creamy. Stir the potatoes into the leek/onion mixture, then add 6 cups of the broth. Whisk in flour, and cook stirring constantly for a few â¦ Method. This is a soup with comforting flavor and takes just 15 minutes to make. Drain potatoes pour into blender, add 1 can broth and blend to chunky/smooth texture. Add sweet potato and veg. Stir until coated with butter, about 1 minute. Enjoy with cheese toast or a ham and cheese tartine and this is one of the quickest meals to get on the table. Cool a little and add the cream and watercress. "This delicious watercress soup recipe is warming, filling and extremely nourishing. The potato plays an important role in the water cress soup. Now add the chopped watercress leaves. Even Lindsey Bareham's quarter of an hourseems a crime. Preparation. Add the watercress and rice milk and simmer over very low heat for 10 minutes longer. broth, bring to the boil and let simmer for about 10 minutes with a lid on casserole dish. Raise heat to high and bring to a boil. The fresh watercress adds a beautiful color and taste to this soup. Press potatoes through food mill and return to kettle with water. Add the chicken stock, bring to the boil and simmer for 20 minutes or until the potatoes are soft. Add the leeks and Whenever I want to make something creamy, I go for potatoes (or low fat milk) instead of cream and butter. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) It is also highly nutritious and provides an excellent source of B vitamins, manganese, vitamin C, zinc, potassium and iron. Combine potatoes and water in soup kettle. Pour mixture into pot. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes. Sprinkle flour over; stir 1 minute. The potato. Bring to a boil, lower heat and simmer 4-5 minutes. The taste wonât differ too much. Stir often. Gluten Free, Recipes, Soup + Stew + Chili, Vegan, Vegetarian, Video clean eating, Garlic, Gluten Free, Potato, Soup, Vegan, Vegetarian, Watercress, Watercress Soup About Dani Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! 1 medium potato, chopped 3/4-1 pint (430-570ml) vegetable stock 3 oz (85g) watercress 3 fl oz (75ml) coconut milk Salt and pepper to taste Method. Number of Servings: 8 Recipe submitted by SparkPeople user CINCYMITCH. Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover. Return the soup â¦ Wash it thoroughly. Add the garlic and onion (fresh ginger if adding).Saute it till the onion turns translucent. Melt butter in a saucepan over medium heat. Liquidise until smooth. 4 oz watercress. Add the chopped potato and cook till soft adding a few drops of water. Mash some of the potatoes against the side of the pot with the side of a spoon. 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