Melt the butter in a saucepan and saute the onions until softened. Add the stock, cream, watercress, spinach and potatoes. Bring to a boil and simmer for 2 mins. Puree in a blender and season to taste.
In a separate saucepan, heat the milk and horseradish, stirring. Remove from the heat and froth with a milk frother.
Spoon the watercress soup into 6 glasses and top with the milk foam. Sprinkle with beet shavings.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
Cook pork, garlic and ginger.
Add chicken stock, scallions, sherry, soy sauce and rice. Heat to boiling. Simmer for 2 minutes.
Stir in watercress. Discard ginger.
Heat the butter in a large saucepan and saute the onion and potatoes until soft. Add the stock and season. Cover and simmer for 20 mins. Add the watercress and puree the soup. Stir in the wine and cream, and season again. Serve in glasses garnished with more watercress.
or 15 mins. Add chopped watercress and bring to a boil
minutes.
Add ham, watercress, mushrooms and noodles.
Return
eaves from one bunch of watercress and set them aside. Discard
aute until translucent. Add the watercress and spinach and saute, stirring
re tender. Stir in the watercress and simmer, uncovered, for 4
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
br>Wash and chop the watercress.
Reserve 2 tablespoons.
When measuring the watercress leaves and stems, pack them
f cooking water and the watercress. Cook for 2 mins. Season
re transparent.
Add potato, watercress and chicken stock.
Bring
maller stems off watercress.
Rinse well.
Remove soup from heat
Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
Serve garnished with watercress sprigs.
quash is tender. Add the watercress, hot sauce, and salt and
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.