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
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
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
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
Pour the stock and bring almost to a boil.
Remove tough stems and stalks from the watercress, and discard.
Add cress to stock, and simmer for 2-3 minutes or until tender.
Crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt.
Process the soup, in batches if necessary, until smooth.
Return soup to pan, and stir in the cream.
Check seasoning, to see if salt is needed.
Heat the soup, but do not boil.
Melt butter and saute onion until transparent.
Add potato, watercress, milk and stock.
Bring to boil, cover and simmer for 20 minutes
Blend in a processor.
Add cream and seasoning. Heat if needed.
Blend undiluted soup and watercress in blender at low speed. In saucepan over medium heat, heat mixture with milk and basil. Do not let boil.
Refrigerate.
Serve hot or cold.
Serves 4 to 6.
emove herb pouch.
Pass soup through food mill or puree
In kettle saute leeks in butter until golden brown.
Wash watercress; dry and chop.
Add to leeks.
Add parsley, garlic and chicken broth.
Bring soup to boil; cook about 35 to 40 minutes. Remove from heat and cool.
Place mixture into blender and mix. Do not overmix.
Add milk, cream, salt and pepper to taste.
This can be served both cold or hot.
Serve with garlic toast and with your favorite dishes.