Blanching them separately seems the best idea here – Cotter's soup is gloriously green. Place 1 tablespoon vegetable oil in a large deep pan. You could add carrots and mushrooms to it if you are having this on its own. Watercress is in season from April to September and although it’s usually relegated to a measly garnish on the plate, I look upon it as a delicious and health-giving vegetable in its own right. Add onions and garlic. 🙂. I think this works very well: the flavour of the flour is far subtler than that of the potato, but it gives the soup a similarly satisfying texture. Fill bowls with the hot bouillon. Even Lindsey Bareham's quarter of an hourseems a crime. Welcome in cold weather, less so here. Really simple soup yet amazingly tasty! … We sometimes use affiliate links on this website. A lovely light soup, can be served hot or cold. Here’s the recipe for the Watercress Soup that I had as part of yesterday’s dinner. It's double cream for Cotter and Bareham (though she uses far more milk than cream), single or whipping for Grigson and fancy creme fraiche for Smith and Blanc, which I think adds a jarring tanginess to the finished dish. Yes, I have. Read on to know why. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Salt Beef Watercress, ready to eat Key Tip. Henry Mayhew notes in his 1851 survey London Labour and the London Poor: "The first coster cry heard of a morning in the London streets is of 'Fresh wo-orter-creases'. Watercress: an under-rated and exciting plant to cook with. Potatoes are a popular ingredient in many soups, acting as a thickener; only Blanc and Grigson eschew them. This Chinese Watercress Soup will make every family weekday dinner complete. 2. Eliza James, the watercress queen of Covent Garden for half a century, made her fortune with the crop, arriving at the market every day on a watercress cart, despite her great wealth. Make sure you consume the soup within a couple of days while it’s still fresh. Blanc adds spinach to "round up the strong peppery qualities of the watercress", which, though delicious, serves to mute the star attraction. Watercress soup is gentle on the digestive system, will help to energise you and aid the body’s recovery from illness.” Sarah Lumley, Nutritionist, Breast Cancer Haven. All content, photos, recipes and videos © Teenuja Dahari and Kevin Mangaroo (unless otherwise mentioned). So what's the ideal way to prepare one? The peppery watercress has such an intense flavour that you don’t need a lot of ingredients to make it into soup. Clearly the second most important element to a soup, and there's a variety of options on offer in the recipes I try. Watercress: why do you love it, and what else do you like to make with it? We respect your privacy and take respecting it very seriously. Ingredients (4 servings) 2 bunch of watercress (or 250 g) 1 onion sliced 2 garlic cloves 1 tablespoon potato starch or arrowroot 4 – 5 bowls water (or 1 ¼ liters) 1 tablespoon vegetable oil 3. Adjust salt if necessary. My funny story about watercress soup. Unlike the watercress used in English creamy watercress soup which has thick roundish shiny leaves, this variety has long tender stems. Some of my readers asked me if I have any tips on removing the bitterness of watercress soup. Heat the butter in a large pan over a medium-low heat and add the onion. Watercress soup is one that almost every Chinese family knows how to prepare. And make the most of your bounty with the recipes below. This soup is simple to make and packed full of flavour. Before adding in the watercress stems and leaves, I portion out how much soup/brisket I plan to serve and add watercress stems and leaves to only that portion.. This is a soup with comforting flavor and takes just 15 minutes to make. But this hasn’t been always the case. Watercress Soup View Recipe this link opens in a new tab. My mother-in-law, an expert of making watercress soup, once taught me her trick of how to make watercress soup without bitterness. Thanks x x x Gradually stir in the milk and 250ml water. 14 of 23. Reduce to a simmer and cook for 5 minutes. seems to rob them of flavour. Email. This means that if you make a purchase through one of these links, Veganlovlie receives a small commission, at no extra cost to you. Add the watercress, and stir for three minutes. Leeks seem misguided: like the potato, they bring a whiff of winter with them, and together the two hint strongly at vichyssoise. Increase the heat and let it bubble vigorously for 2 minutes, stirring occasionally. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as … Recipe by: KitchenAid. This recipe makes 4-6 servings (depends how hungry you are). Watercress soup is such a healthy meal when you want to eat light. Social media share and directly embedding our YouTube videos (via the YouTube embed code) are always welcome. Bring to just below the boil, cover and simmer for 5 minutes. That looks so refreshing & delicious! Roughly chop the watercress and add to the soup with the nutmeg, sesame oil and remaining butter. Delicious served with crusty bread and suitable for vegans. Seared Ahi Tuna with Watercress, Chile, and Ginger Salad Rating: Unrated 14 This Thai influenced tuna steak with … Thank you! Soup. Blanc uses water; Leigh the potato cooking water (both thrifty and clever, if you're after a rich potato flavour); Smith, Cotter and Bareham vegetable stock and Grigson "light veal stock or water". For this recipe, you want the real stuff: big, emerald bunches, crunchy and properly peppery. Onion, however, to my slight surprise, is a must – it's such a strong flavour that I had assumed it would be too dominant. Leigh is the honourable exception. A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. Enjoy with cheese toast or a ham and cheese tartine and this is one of the quickest meals to get on the table. This is a light refreshing watercress soup that is so easy to make and is packed with immunity boosting nutrients. You can make hundreds of dishes with watercress, from pestos for pasta to warming soups, there’s no need to go hunting through the site for the all time most popular watercress recipes - they are all here in one place. 13 of 23 View All. Garlic, as used by Blanc and Cotter, seems a little too harsh. Meanwhile, fill a small pot with water and bring to a boil. Richard Grausman created his lighter version of the classic French watercress soup in his book, At Home With The French Classics. Squeeze the cooled watercress out and add to the pan. Chinese watercress soup (or “sai yeung choy tong” as the Cantonese call it) is a classic Hakka recipe. 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 them under a cold tap to cool down before adding to the soup… Categories: Mauritian Recipes, Soups Tags: Mauritian food, Mauritian recipes, watercress. Add potato, watercress, milk and stock. Adding some green peas into this watercress soup adds flavor and texture that makes this soup so delicious. Blanc adds ice cubes to his pan for the same reason: rapid cooling will help the cress to retain its flavour and vibrant colour. Puree the whole lot thoroughly, add the cream and season to taste. How do you make watercress soup I know it sounds really siple but I have no clue. This is a light watercress soup and so easy to make. By William Anatooskin. Like soft round lettuces, fiery yellow mustard and corned beef, watercress is the unfortunate victim of the assumption – now, happily, being challenged on all fronts – that foreign equals better. Let soup cool briefly. There isn't much in the way of outlandish extras this week. Traditional watercress soup has long been a staple on the menu of top restaurants throughout the UK and Europe, with recipes readily available online from Gordon Ramsay and Raymond Blanc as well as home-cooking legends Mary Berry and Delia Smith.It can even help with weight loss, as evidenced by Liz Hurley’s watercress soup diet. Watercress soup is a French classic. Chinese watercress soup or 西洋菜汤 (xi yang cai tang) is not the same as watercress soup. All rights reserved. Those that sell them have to be on their rounds in time for the mechanic's breakfast, or the day's gains are lost." Simple Watercress Soup No reviews 25 min. Increase the heat to high, add the watercress and a pinch of salt, cover with a lid and cook for 30 seconds. Please read our privacy policy. … 2 bunch of watercress (or 250 g)1 onion sliced2 garlic cloves1 tablespoon potato starch or arrowroot4 – 5 bowls water (or 1 ¼ liters)1 tablespoon vegetable oilSalt to taste. Add watercress to pot; stir until leaves wilt. This pureed soup will titillate your taste buds. You can use the whole watercress plant in these recipes, including the stalks, so … Remove from the heat and blend in a liquidiser. Tip out into a colander, and then into the iced water. Use any left over in sandwiches: with a bit of salted butter, it knocks rocket into a beret. Did you know that you can also use it in soup? Most of the recipes I try are for cream of watercress soup: the peppery flavour marries peculiarly well with dairy. Bring a large pan of water to the boil and plunge in the watercress to wilt, reserving a few leaves to garnish. How things have changed. Almost everyone starts their soup by frying onions in butter – except Smith, who uses leeks, and Leigh, who rejects all things alliaceous in his commendably simple recipe. Add the boiling water, season with the salt and pepper, and boil for 2 minutes only. Thank you. Place the watercress soup in your fridge. I give chicken a try instead, having had success with it in vegetable soups in the past. It would be a delight served in tiny cups as a starter, but a bowl would be a daunting prospect. The Chinese name for this vegetable is 西洋菜 (xi yang cai), and it is packed with lots of vitamins and antioxidants, always a good thing to have every now and then :) The easiest way to cook this soup is with some pork ribs and salt along with the watercress… If you do get your hands on this peppery green, consider yourself lucky. While I love spuds, I think the pair are right here – they have a surprisingly assertive flavour, a kind of lingering starchiness that seems at odds with the fresh, green character of the watercress. Photographs: Felicity Cloake for the Guardian, ike soft round lettuces, fiery yellow mustard and corned beef, watercress is the unfortunate victim of the assumption – now, happily, being challenged on all fronts –, Felicity Cloake's perfect watercress soup. Heat the butter in a medium saucepan over medium heat. Though really simple, this soup is amazingly tasty. seems to rob them of flavour. 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 them under a cold tap to cool down before adding to the soup. I miss the creamy element in Leigh's soup, though: while intensely cress-flavoured, it feels rather spartan (hence, perhaps, the poached eggs and buttered croutons he serves in it). Everyone enjoys this soup… Watercress Soup. Add stock and 1 1/2 cups of water and bring to a boil. Ignore the anaemic stuff in supermarkets – true watercress is a pungent British delicacy best showcased in a light summer soup. Please help. Reheat if necessary: delicious hot or chilled. Please do not share/republish entire recipes (ingredients and directions) or large bodies of text, edit our photos in any way without our written permission. Here’s the recipe for the Watercress Soup that I had as part of yesterday’s dinner. Melt butter and sauté onion until transparent. Felicity Cloake's perfect watercress soup. My local branch of Sainsbury's offers three or four varieties of rocket, but I had to hunt hard to find a single tiny bag of "baby watercress" which proved to have about as much pungency as dijon mustard (indeed, the plant's heat comes from its mustard oils). As so often, I find vegetable stock (Marigold bouillon powder, as Smith recommends) brings with it an overassertive flavour of dried herbs. A fine soup, but one that doesn't require any improving with watercress. Cook for 1 – 2 minutes. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) It is, however, excellent with a glass of cold white wine – English, like the watercress, naturally. A refreshing brothy watercress soup that is wonderfully packed with immunity boost nutrients. You can also freeze the soup once it’s … And are there any other neglected British delicacies we should be eating more of? Season and cook gently until soft, but not coloured. Use the leaves from one bunch of watercress. Cut and fry the onion with some oil in a large pan for five minutes, stirring regularly. Even Lindsey Bareham's quarter of an hour seems a crime. Chicken blends in much better, but actually watercress is so punchy that plain old water is quite sufficient. Heat the oil in a large saucepan over medium high heat. The main ingredient in the Chinese watercress soup is the Chinese watercress. Please read more about our copyright notice in the Contact page. Ever so popular in Europe, watercress grows wild near creeks and streams (hence the name); it can also be farmed, though with a slightly different result. Subscribe to email updates for vegan recipes and videos delivered to your inbox. Stir the potato starch in half a glass of water. Adding boiling water speeds up the cooking of the Bareham's milk and double cream combination seems to work best, providing a certain comforting richness without overwhelming the cress. Add the spinach and cook for 1-2 minutes, or until wilted. Once upon a time the leaves, brought up in great wicker baskets from farms in the south of England, were the breakfast of choice for the working classes, either in sandwiches or, for the really poor, on their own. Add this to the pan. This watercress soup is so easy to make. More. If you would like to share our content, please share photos (without cropping or editing out our watermark) and a small description with a link back to our original post. Stir in the flour and cook for a minute. Facebook Tweet. This helps support the work that we do and keep the recipes free for you to access. I find Grigson's soup rather too rich for my liking, probably as much because of the egg yolks she stirs in as the cream itself. The traditional soup is thickened with potatoes; this is thickened with zucchini. Add the potato and onion, stirring to coat … Put in pork ribs and blanch for a minute or … Pan-fried Spicy Chickpeas Snack – ‘Gram Bouilli’, How to Prepare Bitter Melon or Bitter Gourd. I use the hot peppery leaves to add a kick to salads; their pungent flavour also makes flavoursome soups, sauces and flavoured butters and goes particularly well with eggs. Place the watercress in serving bowls (deep enough to accommodate the bouillon). To make watercress soup, if not doing it right, it tastes bitter. the potatoes are soft. I love watercress soup and much more with green peas. Save Pin. DIRECTIONS. It's full of nutrients and is refreshingly light, packed with earthy flavours to keep you satisfied for the whole … Storage of the watercress soup. Scrumptious vegan recipes, all things crafty & lovely. In fact, if cooked until soft, it brings a lovely sweetness which works very well with the peppery cress. (Serves four)40g butter1 onion, finely choppedPinch of salt1tbsp flour400ml whole milk3½ bunches (about 420g) watercress, washed and roughly chopped75ml double cream. Ooh, yum! Meanwhile, prepare a large bowl of iced water. You can also use vegetable broth instead of water for more flavour, otherwise browning the onions and garlic is what gives this soup its flavour profile. Cotter adds a slug of white wine and a sprig of thyme, which gives it a curiously Frenchified flavour. Watch this video to learn how to make a delicious watercress soup. Copyright © 2020 Veganlovlie. The broth, made with cooked watercress and tender pork ribs make for a warming, delicious and nutritious soup. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. I in turn adapted his recipe somewhat. Cook for 1-2 minutes. Serves 6-8 Ingredients 6 2/3 - 9 cups (1.5-2kg) of potatoes 6 1/2 cups (200-220g) of watercress (two bags) 1 medium onion Salt and pepper, to taste Method. Watercress is an herb of the mustard family that's often used in salads and garnishes. Add onions and garlic. Grigson uses flour instead, in keeping with the teachings of the great Larousse Gastronomique, which starts all its cream soups with a white roux. Once cooked it turns out a vibrant green colour that you just know is full of goodness. Working in batches, purée soup in … I love greens soup. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) Chicken stock is brightened with fresh watercress, lemon wedges, and thinly sliced garlic in this soothing soup that's satisfying enough for lunch, thanks to the addition of diced potatoes. This light, creamy soup is perfect for those who are trying to watch their diets, and perfect for a refreshing starter.