Reduce to a simmer and cook for 5 minutes. I love the spicy and pungent bite of watercress: It’s perishable, so I try my utmost to use it on the same day I buy it: did you know it’s the secret ingredient in my gazpacho?. Chill the soup. In my state of health it’s worth a try – it’s also delicious. https://www.jamieoliver.com/recipes/vegetables-recipes/watercress-soup When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Have a great shabbos, Your email address will not be published. Proceed just as above, and serve it hot. Working in batches, purée soup in … Liquidise until smooth. Pour half of warm broth mixture over watercress and blend until smooth. Dorothy Hartley’s 'Food in England' (one of my cookery bibles). Cold soups would always be a thrill if only they were made with full-bodied and full-flavored veggies, as they are in this cold watercress soup. … Bring Levana into your kitchen with her delicious cookbooks. Add the watercress and simmer for 5 minutes. Cold soups would always be a thrill if only they were made with full-bodied and full-flavored veggies, as they are in this cold watercress soup. Talking of watercress she says ‘they reckon it is a good thing to eat in the spring. Cold Watercress Soup. diced leek (white portion only) 2 lbs. Cold Soup Recipes Using a blender instead of a food processor makes this refreshing soup especially velvety and light. I find that by mashing the potatoes first, you get a particularly nice Add in the broth, bring to a boil, lower the heat, and simmer for 20 minutes. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes. Add the peas and apple and cook for 2–3 minutes, stirring frequently. Get one of our Cold cream of watercress soup recipe and prepare delicious and healthy treat for your family or friends. Raymond Blanc goes for four minutes, Rowley Leigh a mere two, but swiftest of all is Denis Cotter in his book Wild Garlic, Gooseberries and Me, blanching them separately then plunging the… Preparation. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Place 3 cups watercress in blender. Add the watercress and the peeled garlic cloves. Melt the butter and gently fry the vegetables for 5 minutes. Serve the soup drizzled with yogurt and an ice cube or two to make it … Let’s not even go there! When cool … Add the celery, zucchini, turmeric, water, wine and salt, and bring to a boil. Season well and either heat through for a hot soup or chill for 3-4 hours for cold soup. I love the spicy and pungent bite of watercress: It’s perishable, so I try my utmost to use it on the same day I buy it: did you know it’s the secret ingredient in my gazpacho? Working in batches if necessary, puree the soup in a food processor or blender. Add the chicken stock, bring to the boil and simmer for 20 minutes or until the potatoes are soft. Calories: 332  Preparation: 20 mins  Cooking: 25 mins  Serves: 4, 500g/1lb potatoes, peeled and roughly chopped, 2 x 85g/3oz packs watercress (leaving some sprigs for garnish). Add the … Stir the ingredients until the watercress has collapsed. Watch this video cooking tutorial and learn how to make a delicious watercress stilton soup. Liquidise until smooth. There is nothing more elegant as a starter than watercress soup, hot or cold. Return the soup to the … Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Delicious either way! 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