Watercress soup
Print This Post
|
This page as PDF This bright green soup is also considered a standard Irish recipe.
Serving Size: 4
Ingredients:
- 2 tablespoons soy margarine
- 1/4 onion, diced
- 200 grams watercress
- 300 ml. vegetable stock
- 100 ml. soy cream
- 3-4 tablespoons fresh mint, chopped
Directions:
- Melt the soy margarine in a medium saucepan.
- Add the onion and sauté until soft, don’t allow to become golden or brown.
- Reserve a few pretty watercress leaves as garnish.
- Add the watercress to the onion.
- When the watercress has just wilted, add the stock.
- Leave the soup to simmer for 4 minutes.
- Transfer the soup to a food processor add 1 tablespoon of the chopped mint and blitz until smooth.
- Return the soup to the pan, add the cream and simmer for 2 minutes.
- Add the rest of the mint before removing soup from heat.
- Ladle the soup into bowls, garnish with a few watercress leaves and serve.
Notes:
The secret to this nice soup, is not to over cook it, thus it retains it’s nice bright green color, and the light minty flavor.
adapted from
http://www.bbc.co.uk/food/recipes/database/watercresssoup_70536.shtml
This entry was posted
on Wednesday, February 20th, 2008 at 8:40 pm and is filed under Soups, Watercress.
You can follow any responses to this entry through the RSS 2.0 feed.
This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.
I literally just read a recipe for Watercress soup in a cookbook! That is too ironic. Maybe that is a higher power saying… goo gett watercresss.
Wow, that *is* green! What a fun soup to have – I think it’d be a hit with my little neices.
Gorgeous!!! Green is my fav color, especially when it comes to cooking. I’d love some of your soup right now, especially liked the addition of fresh mint.
I’d love to make creamy soups, but I’m allergic to dairy. I’ve never seen soy cream. Is this something they sell in the store or healthfood store? If not how do you make it? Thanks.
This soup looks delicious and fresh. I love the green-ness of it. I never considered using watercress in soup. Thank you for the recipe!
Wow, this looks so yummy. I love the colour too. I bet a dab of tofu sour cream would be tasty. How did you keep such a nice vibrant colour?
I cooked this and it was great, although the idea of anything with ‘Soy’ in it being considered a ’standard irish recipe’ is, well, odd.
Still, if chicken tikka masala can be the national dish of the UK, I guess anything is possible