Best Watercress Bisque Recipes

WATERCRESS BISQUE

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.

CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS

Steps:

• Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
• Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
• Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
• Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.