PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. It does seem like a nice way to finish off! mmm, I have been eating watercress quite a bit last year and this recipe sounds and looks so so interesting. Transfer the soup to a food processor and blitz until smooth. But most of the time, the salad arrives after the plat principal. I love this kind of regional food history, thank you! It will be a deep bright green. How I envy u. Do not cover the pot. If your watercress came in a bunch from the market, simply slice through the bunch above the tie. Hi David. Yes, Kerrygold is really good butter an available at many supermarkets and Trader Joe’s. And then at that very moment you write this blog post. They don’t have a name or pattern as they are vintage café au lait bowls. I will try your cress soup. La soupe in parts of France refers to dinner (or supper), and soup is indeed a popular, family style meal in France, especially if served with bits and ends of cheese, charcuterie, and some good bread alongside. Watercress Soup (Soupe au Cresson) A deliciously French soup using fresh watercress, which is not only packed with vitamins but has a particularly gorgeous flavour – even a bit cheesy! Reheat gently just before serving. 2. It really is the best lunch with a great baguette and my favorite dessert! Harris Teeter here in the south have started to stock Amish butter. Watercress is one of those ingredients I love at restaurants, but don’t think to purchase and bring home. When I was growing up overseas in the ’60s, we traveled around America every other summer and saw the salad-before-entree phenomenon migrate eastward. Make sure you consume the soup within a couple of days while it’s still fresh. Still remember the cheeses! In the 1950s, my parents would go to small flowing streams in the woods of western Pennsylvania and gather their own! A comfort soup, with zucchini instead of potatoes thus starch free, very tasty with the characteristic flavors of watercress and turmeric. David, what salted butter do you reccomend here in France.? Something to think about for your next page update :). 1 bunch watercress (3/4 pound; 330 grams) Watercress soup is one of those great soups, like a lot of French dishes, that don’t necessarily require a lot of ingredients. This looks divine! I feel inspired to make some watercress soup Lins x. UK/NZ/Aus also call the US appetiser the entrée and the US entrée the main course. Add the onion and sweat gently for 3–5 minutes until softened and translucent. Add the water and diced potato and cook, partially covered, until the potato cubes are tender, about 10 minutes. – I’d forgotten to serve the watercress salad. And as we all know, when life gives you lots of watercress, you make soup. Chop roughly and add the watercress to the mix. Could we see a video of how you deal with this delicious but troublesome item? But – oops! Then I grabbed handfuls of my well-washed watercress to the pot and stirred them in, letting them wilt. But I love salad too much to wait until I’m already pretty ‘full’ – so I suffer (very slightly) in silence when eating out and get my fill again when at home. In our house salad was always served at the end of our meal, or with the 2nd course. Pour into saucepan and heat slowly, stirring. Combine all ingredients in blender and blend for 1 minute, until smooth. onion 1 c. milk 2 tbsp. Watercrest is very healthy. the post! I always like to serve guests who don’t live here certain French cheeses, like Brie de Meaux or a raw milk Saint-Nectaire, which are hard to get outside of France, and I know they miss them when they are not here. The reason? Watercress has tons of flavor, for example, so keeping it … This soup looks scrumptious. I had a lovely meal in the country outside of Florence, Italy twenty years ago that ended with a salad. Once the soup is pureed, rewarm the soup in the pot, season with salt and pepper, and serve. :). I get that same craving after having been away from France for a few weeks – great crusty baguette, cheese and the best saucissons. No spice needed, as the watercress is quite piquant on its own — but if you like you can add some chopped fresh herbs just before bringing the soup to the table. Perfect for a cold last day of February! saucepan of water to a boil and add watercress; cook until bright green and wilted, about 3 minutes. 3. In my state of health it’s worth a try – it’s also delicious. I remember about twenty or so years ago, going to a “European style” restaurant in New York, and there was a note on the menu above the salad course, suggesting that you order it “after your meal, as a palate-cleanser.” It was funny that they made a point of that but perhaps nowadays, it might seem a little less “exotic”? It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. Your email address will not be published. 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 the… I’ll never forget it and tasted dishes (and drinks) I’d never heard of — fried stuffed squash blossoms, grappa, rosemary sorbet served in a little thimble sized crock…the meal seemed to last forever. In fact I love eating vegetables significantly as an addition to the food and not a basic meal. Learn how your comment data is processed. Add the potato and onion, stirring to coat … Storage of the watercress soup. Than you so much for your inspiration and lovely work. What a great color! I remember Romain being very surprised when I told him that Americans usually ate cheese before a meal, with the apéritif. In the winter, I move from leafy salads to winter greens, like Belgian endive, escarole, frisée, and peppery watercress. Serves 2. ), it’s on my Kindle now! I’m contemplating a fridge lookover right now; you made me hungry. Simple foods with a couple of ingredients…I made leek and potato soup the other night, just those two vegetables, a little garlic and milk – cozy and satisfying on a winter evening. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. If you want a creamier soup, blend a few tablespoons of heavy cream or creme fraiche into the soup in step 3. Watercress here in NZ used to have a great bite, as did radishes, and now neither of them do. Richard Grausman created his lighter version of the classic French watercress soup in his book, At Home With The French Classics. I wonder if it’s due to people’s taste moving towards blander/sweeter foods? Clean the watercress well in a couple of changes of cold water to make sure there’s no grit. ground nutmeg 3/4 tsp. They prophesy it purifies the blood’. We are in soup mode @ taste2taste especially with the recent snow in NY and rain in London. There are some exceptions; gut-busters like Hachis Parmentier (meat pie with mashed potato topping), and Brandade (salt cod puree), are often served with a salade verte, a few leaves of lettuce in a mustardy dressing. Turn off the heat and add the watercress and peas, stirring a few times to wilt the cress. 1 pinch dried tarragon I added peas to give it some extra body and to bolster the color, but you can leave them out if you wish. The sweating process will convert the natural starches present in the onion into sugars, enhancing the flavour of the soup. Thanks for the inspiration and this fresh way to use it. Growing up, we would often have watercress sandwiches on good homemade bread with LOTS of butter, sprinkled with salt and served at teatime by my English/Yankee mother, a tradition I continue. I did throw a curveball into the mix, adding a handful of frozen green peas to give it some extra body and color. On a whim I buy watercress for no reason and not knowing what to do with it. It’s a thick nourishing soup loaded with peppery greens and creamy potatoes. Peel and dice the shallot. Instead it depends on coaxing flavor out of the few ingredients that you have. delicious creamy french watercress soup 1 tbsp coconut oil 1 onion roughly chopped 2 leeks sliced (include as much of the dark green part as you can) The soup looks very good, of course, but I mostly love how you said you had “a nice dinner in my kitchen.” That sounds so lovely and homey. This one brought back a happy memory of my mother who absolutely loved watercress salad and soup. It is pretty chilly in Oregon right now and I just want to cuddle up on my couch with a bowl of this beautiful green soup and a crusty baguette. Thanks Dave. Especially since I’ve read seriousscientific/nutrition study that posit that it’s the most nutrient-dense green veggie–more than kale, broccoli, etc.! One of my childhood favorites. One of the differences between French and American dining is that the green salad is normally served after the meal, either with cheese or on its own. This soup being the Vegan 15 Minute Watercress Soup. It sounds like the French serve what we call side salads in America for a course, rather than a “meal salad”. I’m American, but having lived in Paris for years with my French husband, I have definitely converted to preferring my salad after the main course. And full of vitamins and antioxidants. (And this is from the only French person that insists on having his coffee with dessert, which is unusual in France as well.). Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course. Not really. Thank you for crème fraîche or heavy cream. Cook the onions: In a large pot, heat the butter until frothy, then cook the onions over medium heat … Watercress soup is a French classic. In a Dutch oven or soup pot, melt the butter. I know when I go away, the first thing I do when I get back is to go to a bakery, buy a fresh, crunchy baguette, slice it wide open, smear it with lots of salted butter from Brittany, and eat that. In the end, I was rewarded with a nice, colorful pot of soup, which made the perfect lunch along with some of the leftover cheeses I had after our dinner, as well as slices of baguette. I hope that will be coming up soon. salt and freshly ground black pepper It was like a gift when I spread out all the watercress leaves on my kitchen counter the next day, and found myself with an abundance of watercress. I’ve never been good a processing shallots, stymied by the skin. Btw done soup but used spinach instead of watercress. I cooked up an onion with a big knob of butter until soft, added a few potatoes and simmered until the potatoes were tender. Thank you for your recipe. milt. My New Years resolution is to eat more vegetables and eat ones I would not have tried in the past. English Watercress Soup - simple and fresh ingredients, and made to an old Hampshire recipe.....served in an old Mason's soup bowl; the pattern is called Friarwood. They’re both so bland I’ve given up buying them. Wash the watercress carefully: Immerse it in a basin of water, then spin dry in the salad spinner. I’m for the ‘salad before or with the main course’, it’s a personal thing but generally, in Switzerland where I come from, it’s a ‘starter’ and often ordered as an ‘entrée’. I’ve heard the salad before dinner tradition started in California. Hmm, I think I’ll go buy some and make both. French; watercress soup: soupe de cresson: almond soup: soupe aux amandes: asparagus in watercress sauce: asperges sauce cresson: be in the soup (fig.) But I was impressed by your words about watercress soup, no doubt I will soon be her experience, and I’ll tell you my opinion, Hi, David u have no idea how fortunate ur to be able to get good to excellent baguettes every day. Reduce heat to medium and simmer for 20 minutes, until the potato is very tender. As for shallots, I deal with them the same as onions — snap off a couple outer layers, then chop up the interior. I liked it with a swirl of goat milk yogurt and chopped chives. My only question is to ask the name & pattern of your soup bowls. Drain and place watercress in a bowl of ice water; let sit for 1 minute. Thank you Jillian for this book recommendation (and David for the recipe but I knew it and just wish I could get watercress here in Milan but it’s pretty unknown! She use to cook this. Add the lemon juice. Instead it depends on coaxing flavor out of the few ingredients that you have. Sounds really good. What makes it even worse is that I lived in Paris for a yr. & a half. Peel and cube the potato. In UK it’s the typical ‘side salad’ which I was fine with. extrememly serendipitous. If it’s loose, cut off the thick bottom part of the stems — no need to separate each leaf, as the thinner stems can be blended into the soup. Just ate an amazing saucisson de canard fumé with lunch. There is no such animal. I’ve made Julia’s watercress soup many times, and I like the addition of the peas for color and sweetness. Even now a lot of restaurants still refer to it as a side salad in the UK and it will always come with the main course. Increase the heat to high, add the watercress and a pinch of salt, cover with a lid and cook for 30 seconds. I love that you compared the use of the word entree in French and English. Many translated example sentences containing "watercress soup" – French-English dictionary and search engine for French translations. Bring the broth or water to a boil. Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. 2 tbsp. Ah the perfect fresh green spring is coming, color. My mom makes a Chinese watercress soup with pork bones. With regards to salad after a meal, I didn’t know anyone that did this in the UK, until I started dating my boyfriend. This is one of the rare recipes where I prefer heavy cream to crème fraîche. butter, melted 1 1/4 tsp. seems to rob them of flavour. Glad I found this recipe. This soup looks so delicious – what an amazing colour. Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. BIA makes a similar bowl, which has scalloped sides, and are less-costly. I am from Winston-Salem, N.C. and we had a lovely French Restaurant in the 60″s….La Chaudiere. Merci! And this Potage au Cresson (French for Watercress Soup recipe) is not an exception. Bring a 4-qt. Speaking of wonderful French butter, is there any butter in the states comparable to French butter ?? It can be frozen for up to two months. The quantities below are for two people. Ah good memories! I really love your recipes, blog, & books. Well, whatever. I will pin this to Pinterest and will make. Looks good and I’ve never done anything with watercress before. Your email address will not be published. Watercress is considered a highly nutritious food that can effectively reinforce the vitamin and mineral content of your diet. Though I’ve spent my entire adult life in California, I still prefer my salad after the entree. You can use an onion instead if you like. His Mum used to cook dinner and after we’d eaten a salad of green leaves, spring onions and cucumber slathered in homemade dijon mustard based dressing would come out. Add the onion, season with salt and pepper, and cook over medium heat, stirring frequently until the onion is translucent, about 5 to 6 minutes. I shall buy watercress at the market on Thursday and make your soup. A friend who used to live in Paris was visiting last week and I invited her to dinner. Now, it’s not a huge departure from what we normally do here at Salted Mint. xo, Hey David, your website has a tab to look at all your older recipes, but is there a way to look at an archive of your non-recipe entries? fresh lemon juice I have some frozen peas, crème fraîche and some great cheeses left over from a dinner party Sunday evening. If your watercress came in a bunch from the market, simply slice through the bunch above the tie. Yum. Reminds of French butter. Chinese restaurants would stir in some scrambled eggs after pureeing, similar to egg drop soup. Perfect for winter! If you’re in NZ, Gavrielle, and you think radishes don’t have enough flavor, you’re welcome to raid the ones in my garden. This is the way I make all green soups, from the first nettle soup in early spring, sorrel soup, chervil soup and others to the kale soup in winter, the last vegetable in my garden. (Pureeing hot soup in a traditional blender will cause it to overflow, so wait until the soup is tepid.). Reminds me somewhat of the Leek and Potato soup that I make. So excited to try this simple, but yummy-sounding watercress soup recipe! Add the watercress, potato, shallot, tarragon, salt and pepper. Also, after reading this, I am craving le beurre bretagne enough to book a one-way ticket to France! If it’s loose, cut off the thick bottom part of the stems — no need to separate each leaf, as the thinner stems can be blended into the soup. You can garnish this soup in any number of ways, a few I mentioned in the post – from a spoonful of yogurt or cream swirled over the top with fresh herbs, to a handful of seeds or bits of crumbled bacon strewn over the top. Anne. Watercress is good for you and French watercress soup is absolutely delicious. This is a soup with comforting flavor and takes just 15 minutes to make. Hi David, I love your post -it really captures how special a bowl of home made soup is & what it can do for your soul! Fights cancer (if you smoke it turns the cancerous parts of smoking into waste), and helps fight infections just like an antibiotic. The traditional soup is thickened with potatoes; this is thickened with zucchini. Pellivuyt still makes them and they are available new, although somewhat expensive. Watercress…something to think about and act on more often. Garlic croutons would be nice, as would cubes of crisp bacon. Cake apéritif aux olives, lardons et pistaches, Salade d’épinards aux fraises et pignons de pin, Salade d’épinards aux oeufs et oignons rouges, Tagine de poulet aux pruneaux et aux amandes, Orecchiette aux petits pois et jambon de pays, Pâtes aux tomates fraîches, mozzarella et basilic, Crumble d’été aux prunes, pêches et cassis, Fraises au basilic et vinaigre balsamique, Pêches caramélisées aux figues et pignons de pin, Confiture aux fraises et pétales de roses. Big 2lb chunk you can divide and freeze. Meantime thanks for the video suggestion! I love this soup. Omg!been there in the 80’s. Watercress soup is one of those great soups, like a lot of French dishes, that don’t necessarily require a lot of ingredients. Ah I love the color on this. Add the cream. 1 medium potato Let simmer until the zucchinis and apple are soft. That’s true. I used a fairly young russet potato in the soup pictured on this page — peel removed, of course. Puree the soup using an immersion blender, or wait until the soup is lukewarm and puree until smooth in a blender. Any potato will do. Feb 4, 2016 - Wefood : A peppery French soup with lively watercress and potatoes blended into a smooth bowlful of deliciousness. A delicious watercress, onion and potato soup perfect as a starter or winter warmer for the colder months. Then, add the stock, it shall cover the vegetables. We had a nice dinner in my kitchen, and after the meal, out came the cheeses before we moved on to dessert. Your recipe calls for a shallot. Repeat. Such a beautiful color, and pea soup is always welcome in my house. I get them at antique stores and flea markets in France, although they are hard to find nowadays. Thanks for yummy recipe. (In France, the are around €8-9 each, in the U.S., they are $20. ), Thank you so much for the info. Merci, David! Required fields are marked *. When poked with a paring knife, the knife should meet no resistance. I’M looking for a good one. (Curiously, we call the main course the entrée in America, whereas in France, the entrée is the first course – or the “entry” into the meal.) I’ve never been in that fortunate circumstance where I have too much watercress, but if I were this would be the way to celebrate. Does it matter what kind of potato it is? I highly recommend it to anyone interested in food, or linguistics, or both! Old memories. Very simple and can be made very tasty. You can start with the same steps you took making Potato Leek Soup recipe or Potage Parmentier in French. Thank you for the recipe, it sounds good as well as being beautiful. “Ah bon?” he replied, having a moment believing that we did that. A large bunch of watercress, stalks included (about 400g) 20g butter The modern cook’s guide to producing fabulous French food the easy way. I live now in F for 8 yrs and have yet to get used to the salad ‘after’…. It would be nice to make our cafés at the same time. Whoa. FRENCH WATERCRESS SOUP : 1 bunch watercress, washed 1 c. chicken broth 1 sm. It’s your call. Well what do you know, I actually have a bag of watercress in my fridge that needs to be used! Very talked about was the simple salad served after dinner and then the cheese cart rolled around. Melt the butter in a large saucepan over a low heat. For a larger crowd, double or triple the recipe. 4. Nuts or seeds, like pumpkin seeds, add a good crunch sprinkled over the top with a drizzle of olive or pumpkin seed oil. Watercress has tons of flavor, for example, so keeping it simple highlights that vibrant green color and zesty flavor of the cress. Sauté onion and zucchini in olive oil, add watercress stems and … And let me tell you, it’s nice to open the refrigerator and find a pot of soup that I can dip into, rewarm a bowl for myself, and spoon up for a satisfying meal. It makes it easier to decorate the soup with a pretty swirl of cream just before serving. But in my experience, the younger the better. Great memories with this soup and my grandma. Simple Watercress Soup No reviews 25 min. Now, if only I had some nice French bread to go with it…. They’re so incredibly peppery that I can’t eat them raw, and this is coming from someone who eats gojuchang like it’s ketchup. What a good idea to add peas! Back in the time of huge, splendid, many course dinners, the main course would sometimes arrive with a grand flourish and was called the entree. I had picked up a big bunch of watercress at the market and carefully washed it all in preparation for an after-dinner salad with the cheeses I’d selected for the night. 2 tsp. Thanks! 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. Repeat. The idea with the added peas is genius; I very often ‘throw together’ a soup (I call them ‘fridge cleaners’) and I add a table spoon full of Greek yoghurt or fromage blanc or sour milk (in Switzie) right in the middle of the filled bol. 1. But I gotta say, I’m a fan of soup for lunch as well, especially in the winter when I need something to warm me up. être dans la purée, être dans le pétrin (fig.) Recipe by: KitchenAid. Like trips, musings on Paris, etc. I’ve been in France for almost a month now and have been working my way through as many cheeses as possible. Dorothy Hartley’s 'Food in England' (one of my cookery bibles). Even Lindsey Bareham's quarter of an hourseems a crime. People there were so thrilled that they could grow lettuce year-round that they wanted to show it off! Wash the watercress carefully: Immerse it in a basin of water, then spin dry in the salad spinner. Add a swirl or drizzle of heavy cream to each bowl, or set a bowl or pitcher of extra cream on the table. I in turn adapted his recipe somewhat. In the big pot, heat a little olive oil, then cook the zucchinis, onion, apple and garlic on high until the onions are translucent. Plus some bits of chopped shrimp, glass noodles and diced tofu. Look up the benefits. It’s soooo simple and so truly amazing! However, I wish my husband would drink coffee with dessert. My Italian-American family always had it after dinner. I read recently that there is a reason Americans call the main course the entree. I absolutely love watercress, so I will have to make it. Those are really enjoyable and it would be nice to be able to filter your posts to look at them rather than pressing next page again and again. Tags: Creme fraiche cresson onion peas recipe soup watercress watercress soup. Ever bind/thicken the soup with rice blended in instead of potatoes? Heat the oil in a large saucepan over medium high heat. Yes, if you look at the sidebar, you’ll see a list of Categories, and post (including non-recipe posts) are organized there. Looks nice and everyone swirls it in their own way or eats the ‘dump’ on its own before going over to the soup. However, this time, before making the puree, stir in the watercress … This site uses Akismet to reduce spam. Enjoy with cheese toast or a ham and cheese tartine and this is one of the quickest … salt 1 egg yolk. Whatever the reason, it’s really annoying. Delia's Watercress and Potato Soup recipe. Talking of watercress she says ‘they reckon it is a good thing to eat in the spring. 1 shallot Chopped Vegetable Salad with Lemon-Garlic Dressing, Holiday Gift Guide: Bringing France to You and Others, « Arroz con pollo: Spanish Chicken with rice. I just finished reading Dan Jurafsky’s ‘The Language of Food’, and there is an entire section (fittingly called Entree) on the evolution of food language. It looks delicious, and I’m in love with the color. The addition of peas seems like a great idea. Or you can just serve it as it, with a selection of cheeses (that you might have leftover from guests the night before), and some good bread. It really works though, it’s a lovely way to round off a meal. The after-dinner salad in France isn’t usually a complicated affair with tomatoes, eggs, croutons, and all other sorts of other things tossed in with it: it’s often a nice bowl of leafy greens with a punchy dressing. I love the idea of salad after a meal, although I haven’t tried it. Storage: The soup will keep for up to three or four days in the refrigerator. Thanks for the idea of using goat milk yogurt! We always had the salad after the main course, it’s a great palate cleanser and makes room for cheese! Place the watercress soup in your fridge. Blend the soup and return to a clean pot. This way you won’t have to worry about preparing dinner for one night of the week. sugar 1 tsp. Thanks for another wonderful post. I find that by mashing the potatoes first, you get a particularly nice The great thing about simple soups like this watercress soup, is that you can customize it with toppings, to take it in a variety of directions. Or whatever. You can also freeze the soup once it’s cool and done. They see very elegant & I love the style. New potatoes are most flavorful, and tenderest, so if you can find them that might be my first choice. Feb 2, 2016 - A peppery French soup with lively watercress and potatoes blended into a smooth bowlful of deliciousness. Hot or Cold. Use the leaves from one bunch of watercress. Return the soup to the … thanks. And then, I dive into the cheeses…. This is something I don’t think I’ll ever give up. Remove the watercress stems. My Frenchman typically dumps in what I consider to be WAY too much crème fraîche, so this is a great dairy alternative. I’ve been making a similar version for the past few summers, served cold. Taste and adjust the seasonings. Here where I live in sarasota,fl. 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!) You can use all the leaves and tender stems, but any stems that feel especially tough and woody, don’t use. It’s delicious and now over 10 years later I always serve a salad after our main course – even though people think it’s strange. Sweetest butter I have tried here in the US. Watercress soup is very quick to prepare and is delicious both hot and chilled. Every spring we gather wild water cress along the streams in our area, and it would be perfect to make the soup & serve it in your bowls. Thank you… Let me cry over my memories. And completely vegan. THIS LOW-CALORIE variation of the classic watercress soup uses zucchini in place of potatoes. 3 cups (3/4 liter) homemade chicken broth, vegetable broth or water Add the spinach and cook for 1-2 minutes, or until wilted. Since we get watercress year-round here in Thailand this would be something that I could put on my restaurant menu.
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