Best 3 Watercress And Potato Soup Recipes
Feast your senses on the delightful Watercress and Potato Soup, a culinary journey that harmonizes earthy flavors with a refreshing burst of greens. This creamy and comforting soup, bathed in a velvety broth, is a symphony of simplicity and taste. The humble potato, roasted to perfection, lends its velvety texture, while the vibrant watercress infuses each spoonful with a peppery zest.
This article presents a collection of delectable recipes that revolve around the Watercress and Potato Soup. Dive into the classic version, where the harmonious blend of potato, watercress, and vegetable broth creates a comforting embrace. Explore variations that introduce a touch of creaminess with the addition of coconut milk or cashew cream. For a smoky twist, discover the recipe that incorporates roasted garlic and paprika, adding depth and intrigue to the soup's flavor profile.
Indulge in the vegan delight of the Watercress and Sweet Potato Soup, where sweet potatoes lend their natural sweetness and vibrant hue. Experience the unique fusion of flavors in the Watercress and Miso Soup, where the umami richness of miso paste elevates the soup to new heights. And for those seeking a hearty meal, uncover the Watercress and Sausage Soup, a delightful union of savory sausage and the refreshing essence of watercress.
As you embark on this culinary adventure, discover the endless possibilities of the Watercress and Potato Soup. Each recipe holds a promise of warmth, comfort, and a burst of flavor that will tantalize your taste buds. Let your senses guide you as you uncover the perfect soup to suit your palate and occasion.
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.
POTATO, LEEK AND WATERCRESS SOUP WITH BAY SCALLOPS
Steps:
- In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.
- In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.
- Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.
POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS
Make and share this Potato-Leek Soup With Fennel and Watercress recipe from Food.com.
Provided by Marzalicious
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Warm the oil in a soup pot.
- Add the leeks and saute.
- Add the fennel and potatoes and continue to saute.
- Add the stock and bring to a simmer.
- Cook until all the vegetables are completely softened.
- Add watercress, cooking it until it's wilted but still bright green.
- Use a handheld blender until smooth.
- Add the salt and white pepper.
- Enjoy!
- For Vegetarian use vegetable broth.
Tips:
- Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for a creamy texture. Red potatoes can also be used, but they will result in a slightly less creamy soup.
- Don't Overcook the Potatoes: Cook the potatoes until they are tender but still hold their shape. Overcooked potatoes will make the soup gummy.
- Use Fresh Watercress: Fresh watercress is essential for the best flavor. If you can't find fresh watercress, you can use baby arugula or spinach as a substitute.
- Don't Overcrowd the Pan: When sautéing the aromatics (onion, celery, and garlic), don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
- Season to Taste: Taste the soup before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Watercress and potato soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new soup recipe to try, give this one a try.
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