Hers is a traditional slow cooked soup, or lou fo tong (老火汤), packed with tender pork spare ribs, watercress, dried Chinese dates, shiitake mushrooms, and almonds—but patience is not one of my virtues. To serve, reheat the soup and divide between four bowls. Onions, carrots and celery are sauteed together, then simmered with vegetable stock and white wine. Customer Sales and Support Centre by free phone on 0800 1 88884 or
Wash the watercress and pat dry. Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden. Customer comment
Add the fish and let stand while preparing the other ingredients. Remove from heat and mix in watercress. Watch this video cooking tutorial and learn how to make a delicious watercress stilton soup. Add the leek 2. Add the leek, garlic and celery. Return to the boil, then reduce to a simmer, cover and cook for 10 minutes. This recipe was first published in February 2009. section on the bottom of the page. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent. Cover and sweat the veg for 10 minutes, stirring regularly until tender. Enjoy with crusty bread. Reduce the heat, cover and simmer, stirring occasionally, for 5 minutes. Season to taste and reheat when needed. Let stand 5 minutes. Add the watercress leaves to the softened vegetables. This elegant onion and celery soup is pureed with Stilton cheese and served hot with a crumbling of cheese and a sprig of watercress. To serve, divide between 6 bowls, add a swirl of cream to each and top with a little sprig of watercress or some celery leaves. Chop and add the watercress and simmer for a further 3 to 4 minutes. Drizzle with olive oil and season with a little salt and pepper. Meanwhile, strip the leaves from the watercress and purÃ©e them with 250ml cold water. Simmer the soup, partially covered, stirring occasionally, for 20 to 25 minutes, until all the vegetables are very soft. A thick, creamy vegetable soup that is very tasty! Gently cook the leeks in the butter and olive oil until soft but not coloured. Add watercress, broccoli and potatoes. Pour off all but 1 tablespoon of the grease and add the chopped leek (or onion) and cook for 5 minutes or until golden. 2 Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Stir the purÃ©e into the simmering
Add a few snipped chives and some ground black pepper. is not enabled on your browser. Click here for more information about health and nutrition. It shouldn't take too long, less than 20 minutes Allow to cool a little, then blitz together in a blender until smooth. 1 Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. by email at
Add about 1.5 l of boiling water (or 4 soup bowls) into the cooking pot and stir for a bit. Add the garlic and cook for another minute. Thank you for rating this recipe. Stir … Watercress is a star performer in so many ways. Minty Pea & Watercress Soup - 150g Watercress - 2 x leeks - 2 x celery stick, chopped - 1 tbsp olive oil - 200g peas - 1 litre vegan bouillon - Handful of fresh mint leaves - Salt & pepper Working in batches, puree soup in … Use whatever vegetables you have in the fridge and add leftover cheese rinds for extra flavour. Add the stock, bring to the boil and simmer for 20 minutes until the vegetables are meltingly soft. Bring to boil. Set a large, heavy-bottomed saucepan over
Reduce the heat and fry gently for 10 minutes or until soft. Cut the fish fillets into thin slices or 3/4-inch cubes. I love the fat, green leaves in salads, sprinkled with rock salt in sandwiches, in a sauce and perhaps most of all in this soup, which is always a joy to make and eat. vegetables and cook for a further 3 minutes, then liquidise until smooth. Meanwhile, strip the leaves from the watercress and purée them with 250ml cold water. In summer, a light pea soup feels totally right – the watercress in this recipe adds a mustardy bite. It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. Add the oil and, once hot,
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Add the watercress leaves to the softened vegetables. stir in the diced celery, leek, onion and potato. Cover and simmer until vegetables are tender, about 10 minutes. Stir in the double cream and season to taste. Fennel soup recipe using watercress, chickpeas, broth, and other fresh ingredients for an easy homemade vegetable soup that is ideal for fall and winter. When I was brainstorming different ways to cook with watercress, my mom’s soup immediately came to mind. To make this cream of celery soup you’ll first sauté the onion, garlic and celery. The Waitrose & Partners farm, Leckford Estate. Heat a large saucepan and pour in a little olive oil. Two bunches or 2 x 100g packets of watercress will yield the 100g of leaves you need. You are free to manage this via your browser setting at any time. Bring to the boil and let it bubble gently for 20 minutes, or until the vegetables are very soft. Stir for 2 minutes to coat the vegetables in the oil.