Difference between revisions of "Watercress Soup"

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{{recipesummary|Image=[[File:Chilled asparagus soup.jpg|350px]]|}}
 
==Description==
 
==Description==
 
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.
 
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.

Latest revision as of 17:10, 28 September 2012


Watercress Soup
Chilled asparagus soup.jpg

Description[edit]

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


Ingredients[edit]

  • 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[edit]

  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[edit]

  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.