Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Mash some of the potatoes against the side of the pot with the side of a spoon. Place butter, leeks and chicken broth in a saucepan. Gluten Free, Recipes, Soup + Stew + Chili, Vegan, Vegetarian, Video clean eating, Garlic, Gluten Free, Potato, Soup, Vegan, Vegetarian, Watercress, Watercress Soup About Dani Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! Add leeks and season with salt and pepper. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes. It is also highly nutritious and provides an excellent source of B vitamins, manganese, vitamin C, zinc, potassium and iron. Chop it fine. Saute till it wilts. Whisk in flour, and cook stirring constantly for a few … Enjoy with cheese toast or a ham and cheese tartine and this is one of the quickest meals to get on the table. Boil 20 minutes or until tender. Cook until hot adding black pepper to taste. Pour another can of broth in blender and add watercress, blend til smooth and pour into pot with potato mixture. Melt the butter and gently fry the vegetables for 5 minutes. Even Lindsey Bareham's quarter of an hourseems a crime. You can start with the same steps you took making Potato Leek Soup recipe or Potage Parmentier in French. Lower heat to medium-low and simmer, covered, until potatoes are tender, about 8 to 10 minutes. However, this time, before making the puree, stir in the watercress … Heat oil and seasonings in cast iron casserole dish and, when sizzling, add onion. Add the remaining ingredients and cook gently for 8 minutes. Stir the potatoes into the leek/onion mixture, then add 6 cups of the broth. And this Potage au Cresson (French for Watercress Soup recipe) is not an exception. The potatoes help thicken the soup and also mellows the bite of the watercress. Add watercress to pot; stir until leaves wilt. Puree the potato mixture, in batches, in a blender. Add yogurt, and process just until blended. 1 medium potato, chopped 3/4-1 pint (430-570ml) vegetable stock 3 oz (85g) watercress 3 fl oz (75ml) coconut milk Salt and pepper to taste Method. Bring to a boil, lower heat and simmer 4-5 minutes. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes. Press potatoes through food mill and return to kettle with water. This is a soup with comforting flavor and takes just 15 minutes to make. Add sweet potato and veg. Watercress soup is gentle on the digestive system, will help to energise you and aid the body’s recovery from illness.” Now add the chopped watercress leaves. Combine potatoes and water in soup kettle. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes. Whenever I want to make something creamy, I go for potatoes (or low fat milk) instead of cream and butter. Add the chopped potato and cook till soft adding a few drops of water. For the soup, heat a pan until hot, then add the butter and shallots and fry for 2-3 minutes over a low heat until softened, but not browned. The potato cubes should be easily pierced with a fork. Season well and either heat through for a hot soup or chill for 3-4 hours for cold soup. Heat the oil in a large saucepan over a medium heat. Trim the watercress stalks and discard. In a kettle, melt the butter and add watercress and potatoes; cover the pan and cook gently for 12-15 minutes or until the vegetables are very soft. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) The potato. Sprinkle flour over; stir 1 minute. Remove from the heat and blend with a hand blender or food processor until smooth. You can modify the taste of the watercress soup. Everyone enjoys this soup… Preparation. Cook, stirring occasionally, until tender, 4 to 6 minutes. Get full Potato Watercress Soup Recipe ingredients, how-to directions, calories and nutrition review. Stir until coated with butter, about 1 minute. Working in batches, purée soup in … The taste won’t differ too much. Watercress soup is a French classic. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick. Melt butter in heavy large saucepan over medium heat. Let soup cool briefly. Cook partially covered for about 10 minutes. Let soften for a few minutes and lightly brown, then add garlic. This soup can also be served chilled. Remove the herb bouquet. The fresh watercress adds a beautiful color and taste to this soup. Stir often. Step 1 In a medium saucepan, heat 1 tablespoon oil over medium. Return the soup … Drain and save water. Raise heat to high and bring to a boil. Turn off the heat and add watercress, peas, scallions, and basil leaves. Pour mixture into pot. Wash it thoroughly. A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover. Add the chicken stock, bring to the boil and simmer for 20 minutes or until the potatoes are soft. Melt butter in a saucepan over medium heat. I have kept it very simple unlike many other recipes I found online where butter and cream ( few others with milk) have been used liberally to make it creamy. Drain potatoes pour into blender, add 1 can broth and blend to chunky/smooth texture. 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