WATERCRESS AND POTATO SOUP
Blend peppery watercress with potato and shallot for a satisfying soup.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with almonds and chives.
SCHAV
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem and wash the sorrel, and cut the leaves into ribbons. Peel the potatoes and cut them into half-inch dice. Cut the leek in half, chop it and wash it thoroughly.
- Melt the butter in a large saucepan, and cook the leek for two minutes over medium heat. Add the sorrel and potatoes and cook for five minutes. Add the stock, two cups water, salt and pepper to taste, and the sugar, and simmer for 15 to 20 minutes or until the potatoes are very tender.
- Puree the soup in a blender or food processor. (A blender works better than a food processor; if you use the processor, puree the solids first and gradually add the liquids). Stir in the cream and chill the soup for at least an hour. Just before serving, add the lemon juice and additional sugar and salt, if necessary - the soup should be refreshingly tart but a little sweet. Serve schav in bowls with dollops of sour cream. Garnish each bowl with chopped scallions.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
SUPER-GRAIN SOUP WITH WATERCRESS AND MUSHROOMS
When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms, and nutty quinoa, it'll be just what the doctor ordered.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.
- Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in Pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.
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