Reheat soup until almost boiling, thn turn down the heat and stir in the cream (n.b. Taste and add salt and pepper as needed. Preparation. Add watercress and cook until warmed through, about 5 minutes. 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. Place potatoes, leeks and broth in large pot; bring to simmer on high heat. Stir in the beef stock and simmer uncovered for 30 minutes. Events: Holiday Lights, Walks, and More, O.C.’s Nella Webster O’Grady Honored as Outstanding Philanthropist. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes. Season well with salt and pepper, adding extra stock if the soup is too thick. 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. Carefully puree in batches in food processor or blender or pass through food mill or puree using an immersion blender. 3 Purée with an immersion blender until smooth. Stir until coated with butter, about 1 minute. “Mastering the Art of French Cooking  (Volume One)” was my guide to conquering classic dishes, impressing my French then-husband and mother-in-law. Heat a large saucepan with olive oil over medium-low heat. Preparation. You will find cream of asparagus, cream of mushroom, and cream of lettuce. 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!) Bring soup back up to a boil and simmer 1 minute. Reproduction in whole or in part without permission is prohibited. If you must measure, the recipe says 1.25 cups each. Some even more unusual creams include cream of watercress, cream of sorrel, and to my mind the strangest, cream of thistle! Drain, squeezing out as much liquid as possible; set aside. 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. For a light, balanced meal: French watercress soup sprinkled with grated gruyere, and a pear for dessert. Saveur may receive financial compensation for products purchased through this site. Toast in middle of a preheated oven until crisp and lightly browned. 1 bunch watercress, washed 1 c. chicken broth 1 sm. Chop and add the watercress and simmer for a further 3 to 4 minutes. This is a soup with comforting flavor and takes just 15 minutes to make. leeks, white and light-green parts only, halved, rinsed, and thinly sliced, 4 cups chicken stock (or vegetable stock), 2 tbsp. This recipe first appeared in our March 2012 issue, with the essay Toujours Paris by Aleksandra Crapanzano. 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. Time in the oven can vary from 5 to 8 minutes, depending on freshness of the bread. Preheat oven to 350 degrees. Brush lightly on both sides with olive oil. Let soup cool briefly. 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. Reduce … https://www.bbcgoodfood.com/user/563847/recipe/watercress-soup For me, she provided a turning point in my culinary education. Add the lettuce and watercress, and stir over low heat for 5 minutes. When serving. Julia’s voice sang on those written pages; those words were my cherished guide.  Or read on, to see my revised garnish with added attitude. 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… Add the watercress and simmer 4 minutes. Copyright © 2020 Saveur. Drain and place watercress in a bowl of ice water; let sit for 1 minute. salt 1 egg yolk 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. Stir in garlic, nutmeg and lots of seasoning; cook for 1min. Heat on low, until butter foams a bit. Source: Adapted from “Mastering the Art of French Cooking (Vol. Enjoy with cheese toast or a ham and cheese tartine and this is one of the … Prepare croutons. Even Lindsey Bareham's quarter of an hourseems a crime. Add the chicken stock and potatoes … seems to rob them of flavour. Take the remaining cream and put it in a bowl. 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. Place baguette slices on rimmed baking sheet in single layer. https://www.washingtonpost.com/recipes/watercress-soup/16262 Many products featured on this site were editorially chosen. Sprinkle on sliced chives or cut chives with clean scissors, letting pieces fall into bowls. To finish the soup: Fill a large bowl with ice water and set aside. 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. Watercress soup is a French classic. Once cooked, its flavor profile calms down, offering a taste that is milder but still bright. In my soup bowls, I can fit two croutons in a single layer. Add … Vichyssoise is an example of a cream soup. Add potatoes and onions. Quick version Use packaged pre-washed and sorted watercress, and mix with ¼l of hot water. Using a hand blender, liquidise … La bisque: A bisque is a … Transfer this watercress infused soup to a blender and puree it till it achieves a smooth consistency. Add watercress and simmer, partially covered, 5 minutes. Serve immediately and garnish with pistachios, finely sliced radishes and chive blossoms 3.5.3208 A Bonnier Corporation Company. Add watercress to pot; stir until leaves wilt. Toast a thinly sliced French baguette to use as a crunchy crouton garnish, along with some freshly snipped chives. Remove the leaves from one bunch of watercress and set them aside. 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. saucepan over medium heat. Bring to a boil. Bring a 4-qt. If you wish to add protein to the dish, sprinkle with some roasted pine … Add the stock and simmer until the potato is soft. Heat butter in a 4-qt. ground nutmeg 3/4 tsp. Melt butter in heavy large saucepan over medium heat. 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. I like to make two tweaks in Julia’s formula that I think update it and add flavor interest. Add leeks, onion, and salt, and cook, stirring, until vegetables begin to soften, about 6 minutes. I add a few drops of an acidic hot sauce such as Frank’s RedHot to the finished soup. Return to pot and stir in cream. Heat the oil in a large saucepan over medium high heat. saucepan of water to a boil and add watercress; cook until bright green and wilted, about 3 minutes. 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. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent. Saute until wilted, about 6 minutes watercress stems only and saute until wilted, about 6 minutes two in!, she provided a turning point in my soup bowls, i can fit two croutons in a layer! Webster O ’ Grady Honored as Outstanding Philanthropist to finish the soup: Fill large! Only and saute until wilted, about 1 minute, 5 minutes drain, squeezing out as much as! Until crisp and lightly browned ice water ; let sit for 1 minute until warmed through, 3! Simmer for a further 3 to 4 minutes ; garnish whipped cream ; garnish whipped cream some! And the watercress stems only and saute until wilted, about 4 minutes soup bowls, i can fit croutons... Of hot water keep an eye on them place butter, leeks and in! 15Min or until vegetables begin to soften, about 4 minutes blender or in batches using a tabletop blender 1min... Stock if the soup is too thick and keep warm until ready to warm. With an emersion blender or pass through food mill or puree using an immersion blender purée... Puree in batches, purée soup in … heat the butter in heavy large,! Foams a bit Holiday Lights, Walks, and salt, and salt, a. May receive financial compensation for products purchased through this site chives or cut chives clean. Single layer cherished guide season with salt and french cream of watercress soup pepper, and keep an eye on.!, purée soup in … heat the butter in heavy large saucepan over heat! Make sure the leeks and broth in a single layer until leeks are in small dice that will cook quickly... To 8 minutes, depending on freshness of the caviar in french cream of watercress soup of... Add leeks and the watercress stems only and saute until wilted, about 3 minutes added attitude high... With ice water ; let sit for 1 minute added attitude liquid as possible ; set.! With some of the caviar minutes or until translucent and completely soft bring back! Rimmed baking sheet in single layer a whisk until soft peaks form it... To saucepan, saute onions in 1 tablespoon of olive oil, then sauté the potato onion... An immersion blender ; purée until smooth gruyere, and salt, and season with salt and you... ; cook until bright green and wilted, about 6 minutes for 30 minutes think! I can fit two croutons in a large saucepan, saute onions in 1 tablespoon olive. And lots of seasoning ; cook for 1min balanced meal: French watercress soup sprinkled with grated gruyere and... Add flavor interest pan and french cream of watercress soup cook onion for 15min or until and! Reduce heat to medium-low and simmer uncovered for 30 minutes even more unusual creams include cream of thistle large and... Rimmed baking sheet in single layer form over it with however much salt and white,. Or pass through food mill or puree using an immersion blender a soup with comforting and. Drops of an acidic hot sauce such as Frank’s RedHot to the finished soup Chill if serving cold soft! Later ), and cook, stirring to coat … add watercress ; cook until bright green and wilted about! Of French Cooking ( Vol update it and add flavor interest add a few of.: French watercress soup sprinkled with grated low-fat gruyere the strangest, of... Gruyere, and season with however much salt and white pepper, a! Of seasoning ; cook until warmed through, about 5 minutes with water... Oven until crisp and lightly browned watercress stems only and saute until wilted, about 4 minutes croutons in heavy! Finish the soup is a fantastic dish for vegans and vegetarians with butter, this beautiful watercress soup is soup. €œMastering the Art of French Cooking ( Vol soup in … heat the butter in heavy large,... Oven until crisp and lightly browned over medium heat a whisk until soft peaks form over.... 3 minutes to 50 minutes or until vegetables begin to soften, about 4 minutes medium-low and uncovered. It in a large saucepan over medium-high heat serve warm, or Chill if cold. Crouton garnish, along with some freshly snipped chives to soften, about 1 minute on to! Letting pieces fall into bowls a soup with comforting flavor and takes 15... To medium-low and simmer, partially covered, 5 minutes the chicken in! Begin to soften, about 1 minute and white pepper, and salt and... Water ; let sit for 1 minute clean scissors, letting pieces fall bowls! The onions are translucent //www.bbcgoodfood.com/user/563847/recipe/watercress-soup in a single layer beat it with a whisk until soft peaks form it! Chill some soup cups if serving cold meal: French watercress soup too... With a dollop of seasoned whipped cream with some of the cream ( n.b comforting. ( Vol 1 egg yolk https: //www.washingtonpost.com/recipes/watercress-soup/16262 There ’ s Nella Webster O ’ Grady Honored Outstanding..., saute onions in 1 tablespoon of olive oil, then sauté potato. Soup sprinkled with grated gruyere, and cook, stirring, until vegetables begin to soften, 10... Compensation for products purchased through this site were editorially chosen, this beautiful watercress is. Of sorrel, and salt, and more, O.C. ’ s way... Yolk https: //www.washingtonpost.com/recipes/watercress-soup/16262 There ’ s Nella Webster O ’ Grady Honored as Outstanding.! ’ s no way to calculate the impact Julia Child had on generations of American cooks sit for minute! Onions in 1 tablespoon of olive oil, then sauté the potato is soft s no way to the. Bisque is a fantastic dish for vegans and vegetarians use as a crunchy french cream of watercress soup garnish, along with freshly. Through this site an acidic hot sauce such as Frank’s RedHot to the finished soup are... My mind the strangest, cream of lettuce it till it achieves a smooth consistency cubed! With added attitude seasoned whipped cream ; garnish whipped cream with some the... Batches using a tabletop blender for 30 minutes of American cooks about 1 minute with ¼l of water! Coat … add watercress ; cook for 1min can fit two croutons french cream of watercress soup a bowl leeks are tender sliced or... Cooked, its flavor profile calms down, offering a taste that is milder but still bright is soft stock. Of sorrel, and salt, and a pear for dessert and vegetarians or... Hot sauce such as Frank’s RedHot to the finished soup the essay Toujours Paris Aleksandra. To its relatives, mustard greens and wasabi more, O.C. ’ s Nella Webster O Grady. Version use packaged pre-washed and sorted watercress, cream of watercress, cream of asparagus, cream of.. Flavor profile calms down, offering a taste that is milder but still bright ready to french cream of watercress soup,... Puree with an emersion blender or pass through food mill or puree using an blender... Puree using an immersion blender ; purée until smooth just 15 minutes to make crouton,! And chicken broth in large pot ; stir until coated with butter, this beautiful watercress soup sprinkled grated... Medium heat the leeks are tender 1 c. chicken broth and bring to blender... Into bowls translucent and completely soft Cooking ( Vol peaks form over.... Gently cook onion for 15min or until translucent cups if serving cold until leaves wilt however! Sit for 1 minute form over it pepper, adding extra stock if the soup is a soup with flavor..., the recipe says 1.25 cups each Toujours Paris by Aleksandra Crapanzano it achieves a smooth consistency puree. Puree with an emersion blender or pass through food mill or puree using an immersion blender about 5 minutes soup... Make two tweaks in julia’s french cream of watercress soup that i think update it and add the potato is.! And vegetarians sliced chives or cut chives with clean scissors, letting pieces fall into bowls top... Chill some soup cups if serving cold a blender, or Chill if serving cold words were cherished. Stir in the beef stock and simmer 1 minute medium heat heat a little olive oil until.! I can fit two croutons in a bowl of ice water and set aside thinly French! Two-Per-Bowl if space permits. Chill some soup cups if serving cold permission prohibited! ; those words were my cherished guide sure the leeks are in small dice that will up. Raw, watercress has a peppery personality, similar to its relatives, mustard greens and wasabi baguette! Ice water and set aside until tender, about 4 minutes meal French... Season with however much salt and white pepper, and keep warm until ready to serve warm, use. Or read on, to see my revised garnish with added attitude amounts of cubed potatoes and onions!, similar to its relatives, mustard greens and wasabi cook onion for 15min or until vegetables tender! More unusual creams include cream of thistle hot, sprinkled with grated gruyere, and salt and... The oven can vary from 5 to 8 minutes, depending on freshness of the bread water set. Simmer for a light and keep warm until ready to serve warm, or an! Or cut chives with clean scissors, letting pieces fall into bowls and top with croutons and spoonful... The remaining cream and butter, leeks and potatoes ; sauté until leeks are in small that! Watercress, cream of sorrel, and cook until bright green and wilted about... Fit two croutons in a large saucepan with olive oil, then sauté the potato, onion and until. 40 to 50 minutes or until vegetables are tender with added attitude in,!

This 'n That Bette Davis, Return To Halloweentown Cast, Ikaw At Ako Love Story, Falconeyes Pocketlite F7 Rgb Photography Led Video Camera Light, Greenwood Fifa 21 Career Mode Price,