Potage Cressonire Watercress Soup

Yield: 4 qt (4L) Portions: 16 Portion size: 8floz (250 mL)

U.S.

Metric

Ingredients

3 bunches

3 bunches

Watercress

1.

1 lb

500 g

Leeks, white part only

31/2 oz

100 g

Butter

3 qt

3 L

Chicken stock or water

2.

2 lb 8 oz

1.2 kg

Potatoes, peeled and cut into large pieces

7 oz

200 g

Crème fraîche

3.

to taste

to taste

Salt

to taste

to taste

White pepper

Calories, 170; Protein, 4 g; Fat, 10 g (51% cal.); Cholesterol, 30 mg; Carbohydrates, 18 g; Fiber, 2 g; Sodium, 90 mg.

Per serving:

Calories, 170; Protein, 4 g; Fat, 10 g (51% cal.); Cholesterol, 30 mg; Carbohydrates, 18 g; Fiber, 2 g; Sodium, 90 mg.

Procedure

Wash the watercress and separate the leaves from the stems. Set some of the nicer leaves aside for the garnish. Coarsely chop the stems and set aside.

Quickly blanch the leaves in boiling salted water and refresh. Once completely cooled, drain. Squeeze out any excess water and finely chop.

Thinly slice the leeks and sweat in butter with the watercress stems. Gently cook until tender and all the liquid has evaporated. Add the chicken stock or water and the potatoes. Bring to a boil. Reduce the heat to a simmer and cook for 30 minutes or until the potatoes are tender. Add the cream, then add the blanched watercress.

Blend in a blender until smooth, then strain. Season to taste.

Serve in a shallow soup bowl and garnish with fresh watercress leaves.

8. This soup can also be served cold.

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