Friday, October 26, 2012

Easy watercress soup recipes

In many countries like Singapore, the climate is continually hot and humid so the good way to cool down in such a tropical weather is consumption of nourishing and cooling watercress soup. A smooth, creamy and delightful watercress soup is simple to prepare, and it is also packed with full of flavor. Watercress not only contains vitamins and anti-oxidants, but it also has detoxifying and cancer-preventing properties. Cooking any food at home has many benefits, like get healthy food, save time from going outside, no extra charges of packing and delivery, etc. Enjoy real and delicious taste of watercress soup by making it at home. It takes very less time to prepare, as well cooks in one pot which means less clean up time. Simply take a look here on different kinds of easy watercress soup recipes, and try the one whichever seems best to you.

Easy watercress soup recipes
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Watercress is linked to mustard and one of the strongest-tasting salad leaves obtainable with deep green leaves, and crisp, paler stems. It has a pungent, a little bitter, peppery flavor but it is extremely nutritious, having vital amounts of calcium, iron, vitamins A, C and E. Watercress is generally found in the herb section of the grocery store. It is available in bunches/bags, and good united in a salad with milder leaves or made into soup. While buying watercress, please note that bunches should be thick-stemmed, and the leaves must have a sturdy, spicy bite to them. Some markets carry delicate, thin-stemmed baby watercress, which is not proper for the soup. Always choose crisp, dark green leaves, with no mark of yellowing or wilting.

Various types of watercress soup recipes

Recipe 1

  • 6 cups fresh watercress, around 1/2 pound, chopped, stems included
  • 6 cups water
  • 3 tbsp unsalted butter
  • 2 cups white or yellow onion, chopped
  • 1 pound potatoes, peeled and cut into chunks
  • 1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
  • 1/2 teaspoon black pepper
  • Around 6 tbsp sour cream, stirred in, or for garnish
  • Salt to taste

Take big cooking pan, heat the butter till it becomes foamy, and then cook the onions for around 5 min. over medium heat until it becomes soft and translucent. Put some salt on onions as they cook; add the water, wine or stock, and potatoes and bring to a boil. Turn down the heat, cover the pot and cook until the potatoes become soft for nearly 30 minutes. Now put the watercress in the pan, mix well and cook for 2 minutes. Turn the heat off and purée the soup with a Stick Blender. There is also other way if you don't have a Stick Blender - pour the soup in batches into a blender and shift the blended soup to a clean pan. Be cautious while blending hot liquids to just fill the bowl a third of the way, and to repress the blender's lid when you purée the soup. Add black pepper and salt to taste. One can either stir the sour cream into the full batch of soup, or serve a tablespoon in the middle of every person's bowl.

Recipe 2

  • 3 big bunches of watercress, stems detached
  • 2 ½ pints of light chicken stock or water
  • 2 small potatoes, diced
  • 1 small onion, thinly chopped
  • Salt and pepper

In 2-3 tablespoons of chicken stock/water, sweat the onion and put the potatoes together with the crock and the seasoning. Boil it and simmer till the potatoes become soft. Put the watercress, and stir for 3 minutes. Take away from the heat and mix in a liquidizer. Now take a metal bowl and put the soup in it, and place the bowl in a sink filled with ice-cold water. This will keep the charming green color of the soup and make it also more enticing. The soup is tasty drink cold; however if you want to have it good and hot, then heat it up.

Recipe 3

Pea & watercress soup

  • 1 tbsp olive oil
  • 1 medium potato, cut into small chunks
  • 1 garlic clove, nearly chopped
  • 1 onion, lightly chopped
  • 100ml double cream
  • 100g watercress
  • 300g fresh peas (or frozen if out of season)
  • 500ml vegetable stock
  • Leaves from 2 mint sprigs, plus additional to garnish

Take a big saucepan and heat the oil, afterward lightly fry the onion and garlic for 5 minutes or till it becomes soft. Put the potato, stock and 500ml water, and then simmer for 7 minutes until the potato is cooked. Scatter in the watercress and peas, mix it and cover, after that simmer for 3 minutes. Put in the mint leaves and blitz with a hand blender till it becomes smooth. Add cream and season to taste. Serve ladled into bowls, sprinkled with more mint and a little cracked black pepper.


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