Best Watercress Soup With Bacon Dumplings Recipes

Smoky Sirloin Stew with Watercress Dumplings image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

2 pounds beef sirloin, 1-inch thick, trimmed
2 tablespoons vegetable oil, 2 turns of the pan
4 slices hickory or applewood smoked bacon, chopped
2 medium onions, chopped
2 to 4 ribs celery, chopped
1 bay leaf, fresh or dried
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup dry red wine, eyeball it
1 rounded tablespoon spicy brown mustard or grainy Dijon mustard
1 quart beef stock or broth, available on soup aisle in market
1/4 to 1/2 teaspoon liquid smoke flavoring, optional -- for extra smoky stew
Salt and pepper
1 cup chopped watercress
1 box biscuit mix, 8 1/2 ounces (recommended: Jiffy Mix brand) prepared to package directions

Steps:

Heat a heavy bottomed large, wide pot or pan over high heat. Cut the sirloin into large cubes. Add oil to the pan and heat. Add meat and caramelize for 2 minutes on each side; remove from pan to a shallow dish and cover loosely with foil. Reduce heat to medium high. Add bacon to the pan and brown bacon at edges, rendering fat. Add onions and celery to the pan, bay and thyme. Stir and cook vegetables 5 minutes. Add flour to the pan, stir and cook another minute. Whisk in wine and mustard and scrape up pan drippings. Add stock. Cover and bring liquid to a boil, 1 to 2 minutes.
Mix watercress with biscuit mix and add beef stock, (instead of water), according to directions on box. Add meat back to the pan and settle it in so that it is covered with sauce. Season with salt and pepper, to taste. Drop large spoonfuls of watercress biscuit mix into the pan onto the surface of the stew and cover the pan. Cook 8 minutes until dumplings plump. Serve stew with dumplings.

Watercress Soup image

Provided by Martha Stewart

Time 15m

Yield Makes 6 cups

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon olive oil
3 garlic cloves, thinly sliced
1 large white potato (12 ounces), peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground pepper
3 cups low-sodium chicken stock
2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped
Lemon wedges, for serving

Steps:

Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.

Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g