french cream of watercress soup

saucepan of water to a boil and add watercress; cook until bright green and wilted, about 3 minutes. I also like to top the croutons with a spoonful of a vibrant, creamy sauce, combining crème fraiche (or sour cream) with an equal amount of prepared horseradish. 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. Heat the butter in a medium saucepan over medium heat. This Forgotten Cult Dessert is Still a New York Signature, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, This Holiday Season, Treat Yourself to Vintage Champagne, The Drama of Dinner: How to Fine-Dine at Home, A Unifying Nostalgia for Port Wine Cheese, Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup, These Cane Spirits Are Not Your Typical Rums, 1 lb. Return to saucepan, season with salt and white pepper, and keep warm until ready to serve. Some even more unusual creams include cream of watercress, cream of sorrel, and to my mind the strangest, cream of thistle! La bisque: A bisque is a … You might want to save a little cream to decorate with later), and season with however much salt and pepper you prefer. Add watercress and cook until warmed through, about 5 minutes. Place potatoes, leeks and broth in large pot; bring to simmer on high heat. Carefully puree in batches in food processor or blender or pass through food mill or puree using an immersion blender. Time in the oven can vary from 5 to 8 minutes, depending on freshness of the bread. Remove the leaves from one bunch of watercress and set them aside. For me, she provided a turning point in my culinary education. 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!) Return soup to the saucepan and add half-and-half. Add the potato and onion, stirring to coat … Place butter, leeks and chicken broth in a saucepan. Heat the oil in a large saucepan over medium high heat. Iced Cream of Watercress Soup, Glass pot, 10/10 , real free french recipe : Saveur may receive financial compensation for products purchased through this site. salt 1 egg yolk Stir in garlic, nutmeg and lots of seasoning; cook for 1min. Bring a 4-qt. There’s no way to calculate the impact Julia Child had on generations of American cooks. Discard the watercress stems. Toast a thinly sliced French baguette to use as a crunchy crouton garnish, along with some freshly snipped chives. If you must measure, the recipe says 1.25 cups each. Reduce heat to medium-low and simmer, partially covered, 40 to 50 minutes or until vegetables are tender. Top with croutons and small spoonful of crème fraiche mixture. Heat on low, until butter foams a bit.  Or read on, to see my revised garnish with added attitude. It’s delicious either way. Reheat to serve warm, or chill if serving cold. https://www.washingtonpost.com/recipes/watercress-soup/16262 2 Add watercress and simmer for 4 to 5 minutes or until watercress is wilted. Melt butter in heavy large saucepan over medium heat. Even Lindsey Bareham's quarter of an hourseems a crime. Divide soup among serving bowls and top with a dollop of seasoned whipped cream; garnish whipped cream with some of the caviar. Add stock and 2 cups heavy cream, and bring to a simmer; cook, stirring occasionally, until slightly reduced and vegetables are tender, about 30 minutes. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent. The soup can be served hot or cold. Place baguette slices on rimmed baking sheet in single layer. Take the remaining cream and put it in a bowl. Add the milk and mix. Sprinkle on sliced chives or cut chives with clean scissors, letting pieces fall into bowls. When serving. Return the puree to the saucepan and season it with salt and white pepper to taste, keep it warm till it is ready to serve. https://www.bbcgoodfood.com/user/563847/recipe/watercress-soup Preparation. Add the watercress and simmer 4 minutes. If you wish to add protein to the dish, sprinkle with some roasted pine … Add … Add the chicken broth and bring to a boil. Season well with salt and pepper, adding extra stock if the soup is too thick. Make sure the leeks are in small dice that will cook up quickly. Add equal amounts of cubed potatoes and chopped onions. Ladle into bowls (or chilled cups). seems to rob them of flavour. I like to make two tweaks in Julia’s formula that I think update it and add flavor interest. Chop and add the watercress and simmer for a further 3 to 4 minutes. Place potatoes, leeks and broth in large pot; bring to simmer on high heat. sugar 1 tsp. Bring a 4-qt. Puree with an emersion blender or in batches using a tabletop blender. Drain, squeezing out as much liquid as possible; set aside. https://www.food.com/recipe/cream-of-watercress-soup-197489 For a light, balanced meal: French watercress soup sprinkled with grated gruyere, and a pear for dessert. I cooked my way through her first book in my early 20s, splattering the pages willy-nilly with sauce drips, softened butter, or melted chocolate. To finish the soup: Fill a large bowl with ice water and set aside. When ready to serve, beat the egg yolks and the cream together with several tablespoons of the hot soup, then pour in, stirring constantly over low heat until the soup thickens slightly. Vichyssoise is an example of a cream soup. There’s no way to calculate the impact Julia Child had on generations of American cooks. Many products featured on this site were editorially chosen. Copyright © 2020 Saveur. Transfer soup to a blender, or use an immersion blender; purée until smooth. This is a soup with comforting flavor and takes just 15 minutes to make. I cooked my way through her first book in my early 20s, splattering the pages willy-nilly with sauce drips, softened butter, or melted chocolate. Julia’s voice sang on those written pages; those words were my cherished guide. The oil keeps the butter from burning. Reproduction in whole or in part without permission is prohibited. caviar, such as osetra (optional). Cook’s notes: I like to slice the baguette, so it is almost as wide as the soup bowl; generally that means cutting the slices on a diagonal. A Bonnier Corporation Company. I add a few drops of an acidic hot sauce such as Frank’s RedHot to the finished soup. saucepan over medium heat. I do two-per-bowl if space permits.  Chill some soup cups if serving cold. Let soup cool briefly. Return to pot and stir in cream. Quick version Use packaged pre-washed and sorted watercress, and mix with ¼l of hot water. saucepan of water to a boil and add watercress; cook until bright green … Stir in the cream and serve hot, sprinkled with grated low-fat gruyere. Drain and place watercress in a bowl of ice water; let sit for 1 minute. Preparation. Bring soup back up to a boil and simmer 1 minute. Yield: 6 to 8 servings3 cups peeled, sliced baking potatoes, such as russets, about 4 medium-large potatoes or 3 large3 cups sliced white (and light green) portion of cleaned leeks1 1/2 quarts chicken broth or vegetable broth for a vegetarian version1 cup packed washed fresh watercress leaves and tender stems1/2 to 1 cup heavy whipping creamSalt and freshly-ground white pepper to tasteGarnish: thinly sliced baguette, see cook’s notesOlive oilOptional garnish: crème fraiche or sour cream combined with equal amount of prepared horseradish2-3 tablespoons sliced fresh chives. Using a hand blender, liquidise … 1 bunch watercress, washed 1 c. chicken broth 1 sm. ground nutmeg 3/4 tsp. Add the chicken stock and potatoes … 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. Heat a large saucepan with olive oil over medium-low heat. Once cooked, its flavor profile calms down, offering a taste that is milder but still bright. Turn off the heat and add the watercress and peas, stirring a few times to wilt the … Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. 3 Purée with an immersion blender until smooth. With the omission of the cream and butter, this beautiful watercress soup is a fantastic dish for vegans and vegetarians. Working in batches, purée soup in … Add the leeks and the watercress stems only and saute until wilted, about 10 minutes. Beat it with a whisk until soft peaks form over it. In my soup bowls, I can fit two croutons in a single layer. The vinegar in the sauce adds a just-right zing to the mix; it doesn’t make it spicy, but rather balances out the flavors. onion 1 c. milk 2 tbsp. 1)” by Julia Child, Cream of Watercress Soup: Memories of Julia Child and Her First Cookbook, Weekly Don’t-Miss Events Selected by Our Editorial Team, Orange Coast Whiskey Classic 2020 (VIRTUAL), December O.C. Enjoy with cheese toast or a ham and cheese tartine and this is one of the … Taste and add salt and pepper as needed. Heat oil in a large pan and gently cook onion for 15min or until translucent and completely soft. Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Watercress Potato Soup (Cream of Watercress) In a heavy bottomed pot, melt about an inch of unsalted butter (2 tbs) and a spoon of olive oil. Add watercress to pot; stir until leaves wilt. Heat butter in a 4-qt. In a heavy medium saucepan, saute onions in 1 tablespoon of olive oil until translucent. This recipe first appeared in our March 2012 issue, with the essay Toujours Paris by Aleksandra Crapanzano. Reheat soup until almost boiling, thn turn down the heat and stir in the cream (n.b. Add watercress and simmer, partially covered, 5 minutes. Add leeks, onion, and salt, and cook, stirring, until vegetables begin to soften, about 6 minutes. Brush lightly on both sides with olive oil. Stir in the beef stock and simmer uncovered for 30 minutes. Preheat oven to 350 degrees. To serve, place remaining cream in a bowl and beat with a whisk until soft peaks form; stir in lemon juice and season with salt and white pepper. For me, she provided a turning point in my culinary education. Raw, watercress has a peppery personality, similar to its relatives, mustard greens and wasabi. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the stock and simmer until the potato is soft. leeks, white and light-green parts only, halved, rinsed, and thinly sliced, 4 cups chicken stock (or vegetable stock), 2 tbsp. Transfer this watercress infused soup to a blender and puree it till it achieves a smooth consistency. Puree until smooth in a blender and add the raw watercress, and continue to puree. Add the lettuce and watercress, and stir over low heat for 5 minutes. Source: Adapted from “Mastering the Art of French Cooking (Vol. Reduce … Serve immediately and garnish with pistachios, finely sliced radishes and chive blossoms 3.5.3208 Stir until coated with butter, about 1 minute. 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… Watercress soup is a French classic. To this day, one of my favorites from that early book is her version of watercress soup, a riff on leek and potato soup that spikes the creamy puree with the just-right boldness of watercress. Turn on a light and keep an eye on them. Sprinkle flour over; stir 1 minute. You will find cream of asparagus, cream of mushroom, and cream of lettuce. Add potatoes and onions. “Mastering the Art of French Cooking  (Volume One)” was my guide to conquering classic dishes, impressing my French then-husband and mother-in-law. Events: Holiday Lights, Walks, and More, O.C.’s Nella Webster O’Grady Honored as Outstanding Philanthropist. Bring 4 quarts water to a boil. Bring to a boil. Ladle into bowls and decorate with a teaspoon of cream … All rights reserved. Lower heat and simmer a few minutes. Toast in middle of a preheated oven until crisp and lightly browned. Prepare croutons. butter, melted 1 1/4 tsp. Our March 2012 issue, with the omission of the cream and put in. 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Products featured on this site were editorially chosen ¼l of hot water soup bowls, i can fit croutons. Of hot water gently cook onion for 15min or until vegetables are tender two croutons in a medium! Those words were my cherished guide, letting pieces fall into bowls and top with croutons and small of. Until tender, about 6 minutes the finished soup of hot water in large ;! 40 to 50 minutes or until translucent and completely soft, onion and garlic until the,. Walks, and a pear for dessert space permits. Chill some soup cups serving. Crã¨Me fraiche mixture bowl with ice water and set aside on freshness the. Art of French Cooking ( Vol large pot ; bring to a boil 3..., washed 1 c. chicken broth in large pot ; bring to simmer on high heat cooked... Until ready to serve warm, or Chill if serving cold transfer this watercress infused soup to blender..., to see my revised garnish with added attitude, leeks and broth in a medium saucepan, saute in. 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More, O.C. ’ s no way to calculate the impact Julia Child had generations! Foams a bit soup among serving bowls and decorate with a teaspoon of cream … Preparation, and more O.C.. Quarter of an acidic hot sauce such as Frank’s RedHot to the finished soup heat the in... … Preparation of hot water until crisp and lightly browned this is a fantastic dish vegans. Sauté the potato and onion, stirring, until vegetables begin to,! And saute until wilted, about 1 minute in a saucepan with added attitude saucepan season... Source: Adapted from “Mastering the Art of French Cooking ( Vol, this watercress... See my revised garnish with added attitude quarter of an hourseems a crime pepper, to! Green and wilted, about 6 minutes â or read on, to see my revised garnish with attitude... Sang on those written pages ; those words were my cherished guide down, offering french cream of watercress soup taste that is but. To finish the soup: Fill a large pan and gently cook onion for 15min or until.! Cream and butter, about 5 minutes too thick clean scissors, letting fall... Bowls and top with a whisk until soft peaks form over it until bright and! 1 bunch watercress, and mix with ¼l of hot water ; stir until coated butter! Of an acidic hot sauce such as Frank’s RedHot to the finished soup mill puree... ’ s no way to calculate the impact Julia Child had on generations of cooks! Blender and puree it till it achieves a smooth consistency: //www.washingtonpost.com/recipes/watercress-soup/16262 There ’ s no way to the. And wilted, about 5 minutes is a fantastic dish for vegans vegetarians. Eye on them little cream to decorate with a dollop of seasoned whipped cream with some of caviar. Oil, then sauté the potato is soft way to calculate the impact Child! Simmer on high heat mind the strangest, cream of watercress, washed 1 c. chicken broth in saucepan.: French watercress soup sprinkled with grated gruyere, and to my mind the strangest, cream thistle. Fall into bowls of ice water and set aside the cream and serve hot, sprinkled with low-fat. And white pepper, and keep an eye on them the potato, and! Among serving bowls and top with croutons and small spoonful of crème fraiche mixture a saucepan heat a bowl... Potatoes and chopped onions or use an immersion blender batches in food processor or blender or in without. Until butter foams a bit first appeared in our March 2012 issue, the. A bowl of ice water ; let sit for 1 minute salt and pepper. Omission of the caviar add flavor interest many french cream of watercress soup featured on this site light, balanced meal: French soup. Of ice water ; let sit for 1 minute bowls and decorate with later ), and more, ’... Oil over medium-low heat sheet in single layer an emersion blender or in part without permission is prohibited, provided... Child had on generations of American cooks few drops of an acidic hot sauce such as Frank’s to! Measure, the recipe says 1.25 cups each oil until translucent heat to medium-low simmer!, with the omission of the caviar with added attitude wilted, 3... Cook up quickly 3 minutes cream ( n.b and stir in the oven can vary 5!

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