LEEK, PEA & WATERCRESS SOUP
Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat
Provided by GF member Megan Bassett
Categories Soup, Starter
Time 32m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
- Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.
Nutrition Facts : Calories 154 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
EASY WATERCRESS AND LEEK SOUP
Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring stock, leeks, potato, and garlic to a boil in a medium pot. Reduce heat to medium; cook until leeks are tender and potato is soft, about 15 minutes. Add chopped watercress; cook until beginning to soften, about 2 minutes.
- Puree the stock and vegetables in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway). Season with salt and pepper. Top each serving with sour cream, and garnish with watercress, if desired.
WATERCRESS AND LEEK SOUP
The vibrant watercress and leak soup can be made up to two days ahead. When ready to serve, toss the remaining raw watercress with oil and lemon juice for the topping.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add broth, potato, and 4 cups water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
- Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a bowl. Puree remaining liquid in blender and return to pot. Stir in pureed vegetables and season soup with salt.
- In a small bowl, whisk together 1 tablespoon oil and lemon juice and season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
Nutrition Facts : Calories 161 g, Fat 7 g, Fiber 2 g, Protein 6 g
POTATO, LEEK AND WATERCRESS SOUP WITH BAY SCALLOPS
Steps:
- In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.
- In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.
- Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.
WATERCRESS AND LEEK SOUP
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 6 minutes. Add broth, potato, and the water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
- Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes. Working in batches, purée soup until smooth in a blender, being careful not to fill jar more than halfway each time. Return to pan and season soup with salt (reheat over medium if necessary).
- In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
- about watercress
- Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once it's cooked. Look for bunches with bright, glossy green leaves that haven't begun to wilt. Wrap in paper towels and refrigerate in a plastic bag up to 3 days. Always wash watercress just before using-place in a colander, and rinse well with cold water. Dry thoroughly and trim off thick stems.
- nutrition information
- (Per Serving)
- Calories: 161
- Fat: 7.2g (1.2g Saturated Fat)
- Protein: 5.8g
- Carbohydrates: 20.5g
- Fiber: 2.2g
WATERCRESS SOUP
This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Yield Makes 6 cups
Number Of Ingredients 7
Steps:
- Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
- Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g
LEEK AND WATERCRESS SOUP
This recipe does not require you to fry food. To make a complete meal serve with 'meatballs for soup' (see my recipe on this site)
Provided by my_forums
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil leek in plenty of water for 10 minute.
- Add watercress and cook for another 20 minutes.
- Add the stock cube.
- Liquidise.
- Add the butter.
- Stir to thicken.
Nutrition Facts : Calories 22.7, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 13.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.9, Protein 0.5
LEEK AND WATERCRESS SOUP
Make and share this Leek and Watercress Soup recipe from Food.com.
Provided by Abby Girl
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
- Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
- With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
- Add salt and pepper to taste. Serve hot.
- Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.
Nutrition Facts : Calories 545.1, Fat 40.7, SaturatedFat 24.7, Cholesterol 137.5, Sodium 1048, Carbohydrate 34.9, Fiber 4, Sugar 3.1, Protein 11.8
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