Best Watercress Bisque Recipes

25 BEST WAYS TO COOK WITH WATERCRESS

25 Best Ways to Cook with Watercress image

These tasty watercress recipes are such a welcome surprise! From stir-fry to salad to soup and pizza, watercress is a wonderful addition to many dishes.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Stir-fried Watercress
Japanese Watercress Salad
Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)
Watercress Pesto: Vibrant Green Sauce or Spread
Watercress Sauce
Tropical Watercress Smoothie
Green Watercress Omelet
Watercress Steamed Meatballs
Watercress Pesto Pizza with Blue Cheese and Balsamic Glaze
Watercress Salad with Avocado, Orange, and Chia Seeds
Watercress Wonton Soup
Simple Watercress Salad With Lemon-Dijon Vinaigrette
Leek and Potato Soup with Watercress
Pink Grapefruit and Watercress Salad
Sauteed Watercress with Garlic
Zucchini Watercress Soup
Tomato, Red Onion, Watercress, Feta, and Olive Salad
Apple, Pear, Almond, and Watercress Salad
Hamburger Watercress Recipe
Vietnamese Meatball and Watercress Soup
Pork Watercress Soup
Chinese Watercress Soup with Honey Dates
Watercress and Forbidden Rice Salad with Ginger Vinaigrette
Peach and Cherry Watercress Salad
Watercress Egg Salad Tea Sandwiches

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a watercress recipe in 30 minutes or less!

Nutrition Facts :

WATERCRESS BISQUE

Watercress Bisque image

When I was a little girl we used to get watercress fresh from a running creek. It was a real treat. These days I have to buy it at the supermarket, but I still love its delicate flavour. I first tried Watercress Bisque when I was a member of a 'dining out' club. This is adapted from the recipe provided by the restaurant.

Provided by Kookaburra

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 bunches watercress (about 300g weight)
50 g butter
4 medium potatoes, peeled and chopped
2 medium onions, peeled and chopped
1/4 teaspoon salt
1 1/4 liters vegetable stock or 1 1/4 liters chicken stock
300 g cream
3/4 cup ground almonds
1 -2 teaspoon lemon juice (to taste)
1/2-1 teaspoon salt, extra (to taste)
1 pinch white pepper (or to taste)

Steps:

Chop off and discard the lower third of the bunches of watercress.
Pick through the watercress, discarding any obviously woody stems.
Chop watercress roughly, and, if desired, reserve some sprigs for garnish.
Melt butter in a large saucepan over a medium heat.
Add potatoes, onions and watercress and stir well until vegetables are well coated in the butter.
Sprinkle vegetables lightly with salt.
Reduce heat to very low and cover vegetables with a piece of baking paper, foil or similar, tucking it in at the edges.
Sweat the vegetables over a very low heat for about 20 minutes, stirring and then re-covering, about half way through.
Add stock, increase heat and bring to a gentle boil.
Decrease heat and simmer for 15 minutes.
Puree in batches in a blender or food processor.
(The stems may prove a problem for a stick mixer).
Return soup to pan and add cream and ground almonds and lemon juice, white pepper and salt to taste.
Reheat to serve.
Serve garnished with sprigs of watercress OR float a young nasturtium leaf and flower on the top of each bowl.

Nutrition Facts : Calories 400, Fat 28.4, SaturatedFat 14.4, Cholesterol 73.3, Sodium 368.6, Carbohydrate 32.5, Fiber 5.1, Sugar 3.3, Protein 7.1

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