CREAMY CORN AND VEGETABLE SOUP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 6 servings, 1 1/2 cups per serving
Number Of Ingredients 11
Steps:
- Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
- Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
CREAM OF CORN SOUP
Make and share this Cream of Corn Soup recipe from Food.com.
Provided by Sydney Mike
Categories Corn
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet, melt butter and saute the chopped onion until tender but not brown.
- Stir in the flour; add the milk, cooking and stirring constantly, for 3 minutes or until smooth and thick.
- Stir in corn and bring almost to a boil.
- Add the seasonings and bacon bits.
TAILLEVENT'S CREAM OF WATERCRESS SOUP WITH CAVIAR
Provided by Ann Patchett
Categories dinner, lunch, soups and stews, appetizer
Time P1DT1h
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the soup base: Melt the butter in a 6-quart stockpot over medium heat. Stir in the leeks, onion and salt. Cover and cook over low heat until the vegetables are soft but not browned, about 3 minutes. Add the chicken stock and cream. Raise the heat to medium-high and bring to a gentle boil, then simmer on low, uncovered, for 30 minutes.
- Purée the soup in a blender or food processor or with a hand-held immersion blender until emulsified and smooth. Return the mixture to the stockpot and set over medium-high heat. Bring to a gentle boil. Using a slotted spoon, skim off any impurities that rise to the surface. Set aside or cover and refrigerate for up to 24 hours.
- To finish the soup: Fill a large bowl with ice water and set aside. Bring 4 quarts water to a boil. Add the coarse sea salt and watercress. Blanch until wilted and soft, 2 to 3 minutes. Immediately drain the watercress, then plunge into the ice water to stop the cooking. Drain again; do not squeeze out all the water. Purée the watercress in a food processor, then place it in a fine-meshed sieve and press out any remaining liquid. Discard the liquid. Set the purée aside.
- When ready to serve, reheat the soup base over low heat. Meanwhile, using an electric mixer, whip the cream to stiff peaks. Stir in the lemon juice and season to taste with sea salt and white pepper. Just before serving, add the watercress purée to the warmed soup and stir until blended. Ladle the soup into shallow soup bowls. Place a scoop of whipped cream in the center of each bowl and top with a small spoonful of caviar.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 53 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 32 grams, Sodium 1041 milligrams, Sugar 10 grams, TransFat 0 grams
CORN AND WATERCRESS SALAD
If you're transporting the salad, whisk together the vinegar, oil, salt, and pepper in a separate container; toss with the salad just before serving.
Provided by Martha Stewart
Categories Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Cook corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife.
- Peel strips from cucumber, quarter lengthwise, and thinly slice crosswise. Combine in a large bowl with tomatoes, watercress, trimmed and torn into bite-size pieces, and cooked corn kernels.
- Just before serving, drizzle with vinegar and olive oil, season with coarse salt and ground pepper, and toss.
Nutrition Facts : Calories 70 g, Fat 3 g, Fiber 1 g, Protein 1 g
CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
CREAMY CORN SOUP
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
- In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
WATERCRESS SOUP WITH WHISKEY CREAM
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.
- Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.
- Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.
WATERCRESS, KALE AND COCONUT MILK SOUP
Simmer kale, watercress and potato with garlic, ginger and onion for a soup made rich and creamy with a touch of coconut milk.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Roughly chopped fresh cilantro and chopped toasted cashews, for serving
- Heat the fat in a medium saucepan over medium heat. Add the onion and scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Add the kale and watercress and simmer 5 minutes more. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with the cilantro and cashews.
CORN, WATERCRESS & POTATO SOUP
A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Thoroughly rinse and drain dark-green leek tops; transfer to a pot. Remove husks and silks from corn, rinse and drain them, and transfer to pot. Strip corn from cobs and transfer cobs to pot (reserving kernels). Add 8 cups water, 2 teaspoons salt, and whole peppercorns to pot. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes. Strain through a fine-mesh sieve, discarding solids and reserving broth (you should have about 6 cups).
- Slice white and light-green parts of leeks; submerge in water and agitate with your hands to dislodge any dirt, then thoroughly drain. Wipe pot clean; add oil and heat over medium. Add sliced leeks and garlic. Cook, stirring occasionally, until leeks are very soft but not developing any color (if color begins to develop, reduce heat), about 10 minutes. Add potato, 4 cups reserved broth, and reserved corn kernels to pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potato is easily pierced with the tip of a knife, about 15 minutes. Stir in all but a handful of watercress; simmer 2 minutes.
- Transfer soup to a blender with miso and vinegar; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape, and purée in two batches if necessary.) Season to taste and thin with more broth, if necessary, to reach desired consistency. Serve warm or chilled, topped with blanched corn kernels, remaining watercress, a drizzle of oil, flaky salt, and ground pepper.
COLD CREAM OF WATERCRESS SOUP
Steps:
- Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes.
- Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes.
- Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water.
- In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice.
- Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled.
- Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.
CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS
Categories Soup/Stew Dairy Leafy Green Shellfish Sauté Scallop Winter Watercress Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
- Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
- Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
- Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.
CREAM OF CHICKEN & WATERCRESS SOUP
A lovely Warming Chicken soup,I serve it with Garlic toasts. You can add some finely chopped up chicken meat if you prefer a chunkier Soup.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan.
- When hot and bubbly, stir in flour and mustard.
- Continue to stir until mixture turns golden.
- Gradually add chicken stock, stirring or whisking constantly to smooth away any little lumps of flour.
- Sprinkle with seasoning to taste.
- Whisk yolks into cream.
- Slowly add a little thickened chicken stock and blend.
- Remove pot of chicken stock from the heat.
- While stirring, carefully pour egg/cream mixture into remaining hot stock.
- Add tapioca.
- Add white wine and watercress.
- Reheat carefully but do not bring to the boil as soup will curdle.
- Swirl in whipped cream and serve in heated soup plates.
Nutrition Facts : Calories 554.6, Fat 39.9, SaturatedFat 20.3, Cholesterol 173.6, Sodium 572.3, Carbohydrate 30.9, Fiber 2.8, Sugar 7, Protein 16
WATERCRESS CREAM SOUP
This is a low cal tangy soup that is quite filling. Serve it piping hot. Try a bit of grated nutmeg on this as well.
Provided by Tebo3759
Categories Low Cholesterol
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Set aside 6 sprigs of watercress.
- Finely chop remaining stems and leaves (should be about 3 cups).
- Mix flour and 4 Tbs milk into a paste in a large saucepan.
- Slowly add milk, onion and salt.
- Cook over med heat stirring constantly until soup thickens.
- Boil for 1 minute.
- Stir in chopped watercress.
- Serve as is or puree in a blender if desired.
- Garnish with sprig of watercress.
Nutrition Facts : Calories 117.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 4.9, Sodium 1311.7, Carbohydrate 17.2, Fiber 0.3, Sugar 0.6, Protein 10.3
CREAM OF WATERCRESS SOUP
Make and share this Cream of Watercress Soup recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and sauté onion until transparent.
- Add potato, watercress, milk and stock.
- Bring to boil, cover and simmer for 20 minutes
- Blend in a processor.
- Add cream and seasoning. Heat if needed.
Nutrition Facts : Calories 189.8, Fat 13.3, SaturatedFat 8.3, Cholesterol 44.1, Sodium 89.4, Carbohydrate 14.3, Fiber 1.4, Sugar 1.6, Protein 4.4
CREAM OF CORN SOUP
Perfect for cold winter nights, this classic staple is a crowd-pleaser.
Provided by chefdavidgeisser
Categories Corn Chowder
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
- Remove 6 tablespoons of corn from the soup and set aside.
- Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
- Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
- Divide the soup among four bowls and drizzle with chili oil.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g
FENNEL AND WATERCRESS SOUP
This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
Provided by Julesong
Categories Low Protein
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy saucepan.
- Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes.
- Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch.
- Simmer 30 minutes, then remove herb pouch.
- Pass soup through food mill or puree until smooth in a food processor or blender.
- Pour puree into a clean saucepan, bring back to boil and correct seasoning.
- Add cream and chopped parsley.
- Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water.
- Drain, cut leaves from stalks, chop roughly, and add to soup.
- Place soup in a heated tureen, garnish with additional chopped parsley, and serve.
Nutrition Facts : Calories 399.2, Fat 17.1, SaturatedFat 9.5, Cholesterol 55.6, Sodium 403.4, Carbohydrate 51.4, Fiber 6.3, Sugar 6.3, Protein 11.8
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