Difference between revisions of "Watercress Soup"

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== Description ==
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==Description==
'''This recipe taken from www.Portuguese-recipes.com'''
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Watercress Soup <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn=978-0-7611-5854-7|pages=22-23}}</ref> <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|pages=77}}</ref> aka soupe au cresson is a beautiful soup of stron flavour.
== Ingredients ==
 
  
* 1/4&nbsp;lb. of chourico
 
* 1/2 cup of split [[Peas]]
 
* 1 shank bone
 
* 1 [[Pork]] bone
 
* 1 [[carrot]], diced
 
* 1 stalk of [[celery]], diced
 
* 1 and 1/2 tbsp. of [[salt]]
 
* 1 and 1/2 cups of chopped watercress
 
* 1 large [[Potato]] diced or 1/4 cup of small [[macaroni]]
 
* 3 and 1/2 qts. of [[water]]
 
  
== Procedures ==
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==Ingredients==
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*3 red skinned potatoes, around 2 pounds
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*4 tbsp unsalted butter
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*2 bunches of watercress, around 3/4 pound
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*3 cups vegetable or chicken stock
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*salt
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*3 cups whole milk
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*crème fraîche or sour cream
  
# Cook all , except watercress and [[Potato]] or [[macaroni]] ,together until the [[Peas]] are dissolved.
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==Procedures==
# Add chopped watercress, and cook for 10 minutes.
 
# Add diced [[Potato]] or small [[macaroni]] cook till done
 
  
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# Peel potatoes and cut into small cubes.
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# Over medium heat melt butter and include the potato cubes for ~3 min.
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# Remove from heat when done.
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# In another pan, boil water.
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# Include the watercress, with stalks into boiling water and blanch for ~45 seconds.
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# Drain them well.
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# Include the blanched watercress with potatoes and the stock with a good pinch of salt.
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# Bring all to boil, then reduce heat to simmer for ~10 min.
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# Include milk.
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# Bring to boil again, then reduce heat to simmer for ~5 min.
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# Remove from heat.
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# Should liquidize, blend until you achieve a completely smooth consistency.
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# Salt and chill.
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# To serve swirl in a dab of crème fraîche in each bowl.
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 +
 +
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==References==
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<References/>
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[[Category:European cuisine]]
 
[[Category:Pea Recipes]]
 
[[Category:Pea Recipes]]
 
[[Category:Macaroni Recipes]]
 
[[Category:Macaroni Recipes]]

Revision as of 17:03, 28 September 2012

Description

Watercress Soup [1] [2] aka soupe au cresson is a beautiful soup of stron flavour.


Ingredients

  • 3 red skinned potatoes, around 2 pounds
  • 4 tbsp unsalted butter
  • 2 bunches of watercress, around 3/4 pound
  • 3 cups vegetable or chicken stock
  • salt
  • 3 cups whole milk
  • crème fraîche or sour cream

Procedures

  1. Peel potatoes and cut into small cubes.
  2. Over medium heat melt butter and include the potato cubes for ~3 min.
  3. Remove from heat when done.
  4. In another pan, boil water.
  5. Include the watercress, with stalks into boiling water and blanch for ~45 seconds.
  6. Drain them well.
  7. Include the blanched watercress with potatoes and the stock with a good pinch of salt.
  8. Bring all to boil, then reduce heat to simmer for ~10 min.
  9. Include milk.
  10. Bring to boil again, then reduce heat to simmer for ~5 min.
  11. Remove from heat.
  12. Should liquidize, blend until you achieve a completely smooth consistency.
  13. Salt and chill.
  14. To serve swirl in a dab of crème fraîche in each bowl.



References

  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 22-23. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 77. ISBN 978-1-904920-43-4.