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Chilled Watercress Soup with Onion Cream

Chilled Watercress Soup with Onion Cream



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Ingredients

Soup

  • 2 medium onions, thinly sliced
  • 1 large leek (white and pale green parts only), thinly sliced
  • 1 large bunch or 2 medium bunches watercress, thick stems removed (about 4 cups)

Green Onion Cream

  • 1/4 tablespoons crème fraîche
  • 2 green onions, thinly sliced, dark green part reserved for garnish
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon Worcestershire sauce

Recipe Preparation

For soup:

  • Heat oil in heavy large saucepan over medium heat. Add onions and sauté until soft, stirring often, about 10 minutes. Add leek and sauté 5 minutes. Add vegetable broth and bring to boil. Reduce heat to low, cover, and simmer 10 minutes. Allow broth to cool uncovered 15 minutes.

  • Place 3 cups watercress in blender. Pour half of warm broth mixture over watercress and blend until smooth. Add half and half and blend until combined.

  • Transfer soup to bowl. Puree remaining broth mixture in blender until smooth; stir into soup in bowl. If more watercress flavor is desired, puree 1/2 cup watercress with 2 cups soup in same blender. Repeat with more watercress, if desired. Season soup to taste with salt and pepper. Cover and chill until cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

For green onion cream:

  • Whisk crème fraîche, white and pale green parts of green onions, and all remaining ingredients in small bowl. Cover and chill.

  • Divide soup among 6 shallow bowls. Drizzle with green onion cream; sprinkle with sliced dark green onion tops.

Reviews Section

    • 1 small boiling potato (1/4 lb), peeled and cut into 1/2-inch pieces
    • 1 small onion, finely chopped
    • 2 cups (16 fl oz) low-sodium chicken broth
    • 1 cup heavy cream
    • 4 cups coarsely chopped watercress (1 large bunch)
    1. Simmer potato, onion, broth, and cream, uncovered, in a 3- to 4-quart heavy saucepan until vegetables are soft, about 10 minutes. Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more.
    2. Purée soup in 2 batches in a blender until very smooth, about 45 seconds per batch (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then chill, covered, 1 1/2 hours.

    Cream of Watercress Soup

    20 min prep 6 servings 8 ingredients

    This Cream of Watercress Soup is a great winter soup for a cold day. Better yet, it’s really fast to put together. You can have it on the table in 30 minutes. Watercress has . a wonderful, peppery taste and is full of vitamins A, C, and K. Adding the finely diced stalks gives the soup extra flavor, while the butter or cannellini beans give it a higher protein content than the usual potatoes and a creamy texture and taste without dairy. If you cook your own beans, add the liquid they were cooked in and cut back on the stock proportionately. If you aren’t vegetarian, try making this soup with chicken stock.


    Cream of Watercress Soup

    20 min prep 6 servings 8 ingredients

    This Cream of Watercress Soup is a great winter soup for a cold day. Better yet, it’s really fast to put together. You can have it on the table in 30 minutes. Watercress has . a wonderful, peppery taste and is full of vitamins A, C, and K. Adding the finely diced stalks gives the soup extra flavor, while the butter or cannellini beans give it a higher protein content than the usual potatoes and a creamy texture and taste without dairy. If you cook your own beans, add the liquid they were cooked in and cut back on the stock proportionately. If you aren’t vegetarian, try making this soup with chicken stock.


    Melon soup with feta, mint and cashew nuts

    Rose Elliot’s melon soup with feta, mint and cashew nuts. Photograph: Lizzie Mayson/The Guardian

    Prep 15 min
    Chill 1 hr
    Serves 4

    1 ripe ogen or honeydew melon
    Caster sugar, to taste

    For the topping
    50g feta
    30g salted roasted cashew nuts, roughly chopped
    4 sprigs fresh mint, leaves picked

    Remove the skin and seeds from the melon, dice the flesh, then puree in a food processor until very smooth. Taste, sweeten with a little caster sugar, if necessary, and chill.

    Meanwhile, make the topping: cut the feta into small cubes or crumble.

    When ready to serve, ladle the soup into four chilled soup bowls, top with the cubed feta, chopped cashew nuts and snipped fresh mint.
    Recipe by Rose Elliot


    The creamiest, vegan cream of celery soup.

    This soup combines a little bit of acid from lemon and a whole lot of cream and comfort from raw cashews. I use raw cashews as the base. I’m also really happy about a new process I developed in this recipe that allows us to skip a soaking step that a lot of recipes require. Instead of soaking the cashews ahead of time, we’re going to simmer them in the soup. And the process works exactly the same.

    To make this cream of celery soup you’ll first sauté the onion, garlic and celery. Then, you’ll add in the parsley, raw cashews and water. Let the mixture simmer for five minutes and then blend everything together. The result is an extra creamy and very vegan.



    The joy of cold soup: 11 great chilled soup recipes

    Sometimes nothing beats the heat better than a bowl of chilled soup. It may not technically be summer yet in Southern California, but it’s hot enough for cold soup to be a pretty good alternative to cooking a full meal in your kitchen. Gazpacho is classic, but you can also try building soups around other refreshing ingredients, like grapes, cucumber and melon. Check out these ideas from our Test Kitchen:

    Thomas Keller’s gazpacho: This gazpacho from Thomas Keller, featured as part of a Master Class on soups, is a perfect way to beat the heat. And it’s substantial enough to be a meal on its own, and you can make it in half an hour. The recipe calls for chilling it overnight before blending and serving this helps the flavors to develop and combine. I’ve also made it the morning of, and even shortly before serving it (if you’re doing this, chill the soup over an ice bath).

    White gazpacho with grapes: Like the more familiar red variations, the basic oil and bread emulsion is also the starting point for white gazpacho, such as ajo blanco con uvas (white garlic with grapes). Made with ground almonds, garlic, bread, olive oil and vinegar and garnished with grapes, this cold soup comes from the rich Moorish-Arabic heritage. More than the sum of its parts, ajo blanco is unusual and delicious.

    Cucumber and yogurt soup with barley: For a soup at once filling and refreshing, this chilled soup combines cool cucumbers and yogurt with fresh garlic, mint and dill, along with pearl barley and crunchy walnuts. The soup will be ready to serve in about 45 minutes, with flavors that only improve as it chills.

    Andalusian garden gazpacho: Tomatoes, peppers, cucumber, onion and a little garlic come together in this simple gazpacho variation. Prepare it first thing in the morning, then refrigerate it so it’s well-chilled before serving.

    Chilled cucumber soup: Mild yet refreshing, chilled cucumber soup takes only about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving.

    The Sweet Life’s white gazpacho: Pureed cucumbers and grapes form the base of this wonderfully fresh, bright soup, with yogurt and sour cream adding tangy richness, and fresh lemon, a nice touch of garlic, sherry vinegar and a dash of hot sauce rounding out the harmony. Quick to make, the chilled soup makes a great snack or light meal.

    Chilled avocado and watercress soup with shrimp: Creamy avocado and fresh, slightly peppery watercress, combine perfectly together in this soup topped with shrimp.

    Chilled pea soup with fines herbes: Use fresh or frozen peas as the flavor base for this simple soup, which combines the rich flavors of onion, chicken broth, tangy creme fraiche and fresh fines herbes (tarragon, parsley, chervil and chives).

    Spicy cucumber gazpacho: This cool, vibrant green gazpacho from Esperanza An Auberge Resort at Cabo San Lucas packs flavor with cucumber, creamy yogurt, fresh lime juice, mint and cilantro, along with a nice jolt of heat from Thai chile pasta and jalapeno. The soup takes only about 20 minutes to make.

    Obika’s chilled organic tomato soup: Little more than a chilled puree of fresh tomatoes, this is one soup in which the quality of ingredients makes all the difference.

    Urth Cafe’s gazpacho: Fresh tomato, cucumber, onion and bell pepper form the base of this soup, brightened with a touch of red wine vinegar and lemon juice and spiced with cayenne pepper and hot sauce. The soup takes only about 30 minutes, then simply chill before serving. You can find the recipe below.

    Total time: 30 minutes, plus chilling time for the gazpacho | Serves 6
    Note: Adapted from Urth Caffe.

    1 1/2 pounds tomatoes (about 4), peeled, seeded and chopped (about 2 cups)
    1 1/2 cups chopped seedless Persian cucumber (from about 4 whole)
    1 cup diced onion (from about 1/2 whole)
    1/2 cup diced green bell pepper (from about 1/4 whole)
    3 cloves garlic, chopped
    1 cup tomato juice, more to taste
    1/4 cup red wine vinegar
    Sea salt
    Freshly ground black pepper
    Pinch cayenne pepper
    Tabasco sauce, or other hot sauce
    1 1/2 teaspoons lemon juice (from about 1/2 lemon)
    1/4 cup olive oil
    1 tablespoon diced fresh chives

    1. In a blender, combine the tomatoes, cucumber, onion, bell pepper, garlic, tomato juice and vinegar. Puree the mixture, then pour into a medium bowl.

    2. Season with 1 1/2 teaspoons of salt, or to taste (amount of salt can vary depending on the brand of tomato juice, if purchased), one-half teaspoon each of black pepper and cayenne pepper, and one-fourth teaspoon each of the Tabasco, lemon juice and olive oil. Taste and adjust seasonings and flavoring as desired.

    3. Cover and refrigerate the gazpacho until well-chilled. Stir in the chives, and thin if desired with additional tomato juice or water. Taste and adjust the seasonings once more. This makes a generous quart of gazpacho.

    Each serving: 125 calories 2 grams protein 10 grams carbohydrates 2 grams fiber 9 grams fat 1 gram saturated fat 0 cholesterol 6 grams sugar 701 mg sodium.


    Watercress Bisque

    This lovely, bright-green soup can be served warm or chilled, either as a main course or in small cups as an appetizer or hors d'oeuvre. It's best consumed the same day it is made.

    Serve with crackers and cheese.

    Servings: 4 - 5
    Ingredients
    Directions

    Melt the butter in a large skillet or saute pan over medium heat. Add the onion and cook, stirring once or twice, for 4 to 5 minutes, until the onion has softened. Sprinkle the flour over the onion use a whisk or wooden spoon to form a roux. Cook for 2 minutes, stirring do not let the roux become brown (reduce the heat, if necessary).

    Gradually add the broth, stirring to incorporate it into the roux, and then all but 1 handful of the watercress cook for 1 minute, stirring to submerge the watercress. Add the cream and increase the heat to medium-high when the mixture just comes to a boil, add the remaining watercress and immediately remove the pan from the heat. Transfer to a blender or use a stick immersion blender to puree as desired. Season with salt and pepper to taste. Serve immediately, or transfer to a container, cool to room temperature, cover and refrigerate until chilled.

    Recipe Source

    Adapted from "The Foraging Gourmet," by foraging expert and author Katie Letcher Lyle of Lexington, Va. (Lyons & Burford, 1997).


    Soup recipes

    Browse our fantastic collection of soup recipes, complete with a refreshing chilled broccoli soup from Shay Cooper, pea and ham soup from Steven Doherty, a creamy pumpkin soup recipe from Robert Thompson, and a vibrant cherry soup recipe from Shaun Hill.

    Soups are a fantastic way to celebrate the seasons, with warming soup recipes comforting in the Winter months and chilled soups being perfect for a balmy Summer afternoon. The use of seasonal produce in these soups provide an edible calendar you can enjoy before a main meal or on its own.

    Enjoy the chilly evenings with Adam Gray's parsnip and apple soup, Stephen Crane's lovely Jerusalem artichoke soup, or Andrew MacKenzie's special potato soup with grated black truffle.

    Summertime soup recipes featured in this collection include Shaun Rankin's delightful chilled watercress soup with dressed Asian pear and garden peas, and a gazpacho from Tom Aikens.