CRESS SOUP RECIPES

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WATERCRESS SOUP RECIPE | ALLRECIPES



Watercress Soup Recipe | Allrecipes image

A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 potato - peeled and cubed
1 onion, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
2?½ cups chicken stock
2?½ cups milk
1?½ pounds watercress, large stems removed
¼ cup whipped heavy cream
½ cup watercress leaves for garnish

Steps:

  • Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  • Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  • In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
  • Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

Nutrition Facts : Calories 160.6 calories, CarbohydrateContent 14.8 g, CholesterolContent 15.3 mg, FatContent 8.9 g, FiberContent 1.7 g, ProteinContent 7.3 g, SaturatedFatContent 3.2 g, SodiumContent 476.7 mg, SugarContent 6.3 g

CREAMY CRESS SOUP RECIPE | EAT SMARTER USA



Creamy Cress Soup recipe | Eat Smarter USA image

The Creamy Cress Soup recipe out of our category pastry! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 50 minutes

Yield 4

Number Of Ingredients 13

1 onion
1 piece Celery root (7-8 oz)
1 garlic
1 tablespoon butter
2 tablespoons Pastry flour
1 splash dry white wine
20 ounces Vegetable broth (more, if needed)
6 ounces Heavy cream
2 bunches Cress
2 tablespoons Sour cream
salt
white peppers
Nutmeg

Steps:

  • Peel and finely chop onion, celery root and garlic.
  • Heat butter in a saucepan. Add onion, celery and garlic and sauté briefly. Sprinkle with flour and stir until vegetables are coated. Add wine and broth. Simmer over low heat, stirring occasionally, about 20 minutes.
  • Meanwhile, use kitchen shears to cut cress from roots. Rinse and drain well. Set 2 tablespoons aside for garnish.
  • Add cress to soup and puree until smooth. Simmer a few minutes more or add additional broth until soup is desired consistency.
  • Stir in sour cream and season with salt, pepper and nutmeg. Ladle soup into bowls and serve garnished with reserved cress.

Nutrition Facts : Calories 210 kcal, FatContent 16 g, SaturatedFatContent 7.8 g, ProteinContent 4 g, CarbohydrateContent 14 g, SugarContent 0 g, CholesterolContent 35 mg

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