Best 20 Watercress Soup Recipes

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Watercress soup is a delicious and nutritious dish that can be enjoyed as a light lunch or a hearty dinner. It is made with fresh watercress, which is a leafy green vegetable that is packed with vitamins and minerals. Watercress soup can be made with a variety of ingredients, including potatoes, carrots, celery, onion, and garlic. It can also be flavored with herbs and spices, such as salt, pepper, thyme, and rosemary. Whether you are looking for a simple and healthy meal or a more complex and flavorful dish, there is a watercress soup recipe out there that is perfect for you.

Check out the recipes below so you can choose the best recipe for yourself!

WATERCRESS SOUP



Watercress Soup image

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

1 tablespoon plus 1 teaspoon olive oil
3 garlic cloves, thinly sliced
1 large white potato (12 ounces), peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground pepper
3 cups low-sodium chicken stock
2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped
Lemon wedges, for serving

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

WATERCRESS SOUP



Watercress Soup image

A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
1 potato - peeled and cubed
1 onion, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups chicken stock
2 ½ cups milk
1 ½ pounds watercress, large stems removed
¼ cup whipped heavy cream
½ cup watercress leaves for garnish

Steps:

  • Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  • Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  • In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
  • Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 14.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 476.7 mg, Sugar 6.3 g

WATERCRESS AND POTATO SOUP



Watercress and Potato Soup image

Blend peppery watercress with potato and shallot for a satisfying soup.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 cup chopped shallot
1 cup chopped peeled potato
1 medium clove garlic, minced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 cup firmly packed chopped watercress
1/4 to 1/2 cup heavy cream, as desired
Sliced toasted almonds and chopped chives, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 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 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme 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 cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with almonds and chives.

CREAM OF WATERCRESS SOUP



Cream of Watercress Soup image

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

1 medium onion, diced
1 small potato, diced
25 g butter
85 g watercress, rinsed
300 ml milk
300 ml vegetable stock
4 tablespoons double cream (heavy)

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

CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP



Chilled Watercress, Spring Nettle, And Sorrel Soup image

Provided by Steven Satterfield

Categories     Soup/Stew     Leafy Green     Low Fat     Vegetarian     Kid-Friendly     Lunch     Healthy     Watercress     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
3/4 pound watercress (3 to 4 bunches)
1/4 pound spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 2 ounces)
Crème fraîche, extra virgin olive oil, and leek or green garlic tops for garnish

Steps:

  • In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
  • Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.

CHINESE WATERCRESS AND PORK-BALL SOUP (A MAIN-COURSE SOUP)



Chinese Watercress And Pork-Ball Soup (A Main-Course Soup) image

Provided by Craig Claiborne

Categories     dinner, soups and stews, main course

Time 1h20m

Yield Two or more servings

Number Of Ingredients 11

1 ounce cellophane noodles
1/4 pound ground lean pork
1/2 teaspoon very finely chopped fresh ginger (or an equal amount of powdered dry ginger)
1/4 teaspoon sugar
2 teaspoons cornstarch
Salt to taste, if desired
1/2 teaspoon freshly ground pepper, preferably white
2 teaspoons dry Sherry
1 tablespoon well-beaten egg (beat one egg and measure out the proper amount)
3 cups chicken broth
1 bunch watercress

Steps:

  • Put the noodles in a mixing bowl and add warm water to cover. Let stand at least 30 minutes.
  • Put the pork in another bowl and add the ginger, sugar, cornstarch, salt, pepper, Sherry and egg. Blend well.
  • Lightly oil a plate that will fit in the top rack of a steamer. Shape the pork mixture into 16 to 18 round balls. Arrange them on the plate in the steamer and cover closely. Place the rack over boiling water and steam 20 minutes.
  • Meanwhile, bring the broth to the boil.
  • In a separate saucepan, bring enough water to the boil to cover the watercress when added. Cut off the tough stems of the watercress and discard. Add the watercress tops. Turn off the heat and let stand two minutes. Drain and chill in a basin of cold water. Drain and set aside.
  • Drain the noodles and cut them approximately in half with scissors. Put them in a saucepan and add cold water to cover. Bring to the boil and let simmer 10 minutes. Place the noodles and watercress in the bottom of a soup tureen.
  • Put the meat balls and broth in the tureen. Sprinkle with a little more freshly ground pepper, preferably white, and serve.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 1141 milligrams, Sugar 6 grams, TransFat 0 grams

CHINESE PORK AND WATERCRESS SOUP



Chinese Pork and Watercress Soup image

Make and share this Chinese Pork and Watercress Soup recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

cooking spray
2 1/2 ounces pork loin, cut in thin strips
1 garlic clove, halved
1/4 inch slice gingerroot
5 cups chicken stock, divided
4 scallions, cut in 1 inch lengths
1 tablespoon dry sherry
1 teaspoon soy sauce
2/3 cup cooked rice
1 1/2 cups watercress leaves

Steps:

  • Cook pork, garlic and ginger.
  • Add chicken stock, scallions, sherry, soy sauce and rice. Heat to boiling. Simmer for 2 minutes.
  • Stir in watercress. Discard ginger.

Nutrition Facts : Calories 131.5, Fat 4.1, SaturatedFat 1.2, Cholesterol 13.1, Sodium 352.1, Carbohydrate 14.1, Fiber 0.4, Sugar 3.5, Protein 8.4

CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS



Cream of Watercress Soup with Pan-Seared Scallops image

Categories     Soup/Stew     Dairy     Leafy Green     Shellfish     Sauté     Scallop     Winter     Watercress     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter
6 medium leeks (white and pale green parts only), chopped
2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups)
1 49-ounce can low-salt chicken broth
2 bunches watercress, trimmed, coarsely chopped (about 3 cups)
2/3 cup sour cream
1 cup (about) whole milk
1 tablespoon vegetable oil
10 jumbo sea scallops
Watercress sprigs (for garnish)

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.

WATERCRESS AND LEEK SOUP



Watercress and Leek Soup image

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

2 tablespoons olive oil
2 leeks (1 1/4 pounds total), dark green parts removed and remainder chopped and washed well
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 medium baking potato, peeled and chopped
3 bunches watercress (about 5 ounces each), thick ends trimmed, chopped
1 tablespoon fresh lemon juice

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

SIMPLE SPINACH AND WATERCRESS SOUP



Simple Spinach and Watercress Soup image

Make and share this Simple Spinach and Watercress Soup recipe from Food.com.

Provided by lovefood

Categories     Clear Soup

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

200 g watercress, washed
200 g Baby Spinach, washed
2 medium potatoes
1 onion
nutmeg
salt and pepper
olive oil
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
marjoram
cream (optional)
mixed herbs (optional)

Steps:

  • heat oil in a large pan.
  • Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
  • add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
  • bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
  • remove the bay leaf and herb sprigs.
  • add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
  • allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
  • return the soup to the sauce pan and thin with a little more water, if wished.
  • season to taste with salt pepper and nutmeg.
  • place over a low heat and simmer until reheated.
  • ladle soup into bowls and swirl cream into each bowl(optional).
  • for vegan omit cream.

Nutrition Facts : Calories 110.6, Fat 0.4, SaturatedFat 0.1, Sodium 67.2, Carbohydrate 23.9, Fiber 4.1, Sugar 2.3, Protein 5

POTATO, LEEK AND WATERCRESS SOUP WITH BAY SCALLOPS



Potato, Leek and Watercress Soup with Bay Scallops image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

4 Idaho potatoes, peeled and sliced
4 tablespoons unsalted butter
1 large Spanish onions, peeled and medium diced
3 medium leeks, cleaned and chopped
1 bouquet garni: cheesecloth packet containing, parsley, peppercorns, bay leaf and thyme sprigs
Salt
White pepper
4 cups chicken stock
1 cup heavy cream
1 1/2 bunches watercress, cleaned, stems removed and coarsely chopped
1 1/2 pounds fresh bay scallops (rock shrimp or crabmeat can be substituted)
Chopped chives, for garnish

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 SOUP



Watercress Soup image

Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.

Provided by coconutty

Categories     Vegetable

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

watercress leaf
2 teaspoons butter
2 leeks, washed and diced small (white part only)
1 lb zucchini, peeled and diced (see note)
2 1/2 cups chicken stock or 2 1/2 cups broth
salt and pepper
2 tablespoons heavy cream (use yogurt only if soup will be served cold, optional, optional) (optional) or 2 tablespoons yogurt (use yogurt only if soup will be served cold) (optional)
1 -2 tablespoon virgin coconut oil (optional)

Steps:

  • Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
  • Make sure the leeks are in small dice that will cook up quickly.
  • Place butter, leeks and chicken broth in a saucepan.
  • Bring to a boil, lower heat and simmer 4-5 minutes.
  • Add zucchini, cook several minutes more, until zucchini is just tender.
  • Add salt and pepper, stir.
  • Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
  • Remove from heat and purée in a blender.
  • Correct seasoning.
  • Just before serving, stir in optional cream OR optional virgin coconut oil.
  • Serve hot, warm or cold.
  • NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
  • NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
  • NOTE 3: See my description for making this soup Weight Watcher friendly.

CHILLED WATERCRESS SOUP WITH ONION CREAM



Chilled Watercress Soup with Onion Cream image

Provided by Tina Miller

Categories     Dairy     Leafy Green     Onion     Vegetable     Appetizer     Sauté     Vegetarian     Low Cal     Spring     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Soup
3 tablespoons olive oil
2 medium onions, thinly sliced
1 large leek (white and pale green parts only), thinly sliced
4 cups vegetable broth
1 large bunch or 2 medium bunches watercress, thick stems removed (about 4 cups)
1 cup half and half
Green Onion Cream
1/4 cup crème fraîche
2 green onions, thinly sliced, dark green part reserved for garnish
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon Worcestershire sauce

Steps:

  • For soup:
  • Heat oil in heavy large saucepan over medium heat. Add onions and sauté until soft, stirring often, about 10 minutes. Add leek and sauté 5 minutes. Add vegetable broth and bring to boil. Reduce heat to low, cover, and simmer 10 minutes. Allow broth to cool uncovered 15 minutes.
  • Place 3 cups watercress in blender. Pour half of warm broth mixture over watercress and blend until smooth.
  • Add half and half and blend until combined. Transfer soup to bowl. Puree remaining broth mixture in blender until smooth; stir into soup in bowl. If more watercress flavor is desired, puree 1/2 cup watercress with 2 cups soup in same blender. Repeat with more watercress, if desired. Season soup to taste with salt and pepper. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • For green onion cream:
  • Whisk crème fraîche, white and pale green parts of green onions, and all remaining ingredients in small bowl. (Can be made 1 day ahead. Cover and chill.)
  • Divide soup among 6 shallow bowls. Drizzle with green onion cream; sprinkle with sliced dark green onion tops.

EASY WATERCRESS AND LEEK SOUP



Easy Watercress and Leek Soup image

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

4 1/2 cups homemade or low-sodium store-bought chicken stock
3 medium leeks (about 12 ounces), white and pale-green parts only, cut into 1/2-inch-thick rounds and rinsed well
1 russet potato (8 ounces), peeled and cut into 1/4-inch-thick rounds
1 garlic clove, thinly sliced
1 bunch watercress, largest stems discarded, remainder coarsely chopped, plus more for garnish (optional)
Coarse salt and freshly ground pepper
Sour cream, for serving

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 SOUP II



Watercress Soup II image

Watercress is a very fresh flavor, as well as being very nutritious. This soup is a great way to enjoy both!

Provided by LAURALLI

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 5

¼ cup butter
½ cup all-purpose flour
1 quart chicken broth
12 ounces chopped watercress
2 cups half-and-half cream

Steps:

  • Melt butter in a saucepan over medium heat. Whisk in flour, and cook stirring constantly for a few minutes. Remove from heat, and gradually whisk in the chicken broth so that no lumps form.
  • Return to medium heat, and bring to a simmer. Add watercress, cover, and cook over low heat for 20 minutes. Puree in small batches using a blender, or blend in the pan using an immersion blender. Return to the saucepan, and stir in the half-and-half cream. Heat until warm, but do not boil.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 18.2 g, Cholesterol 75.3 mg, Fat 25.7 g, Fiber 0.8 g, Protein 7.3 g, SaturatedFat 16 g, Sodium 166.6 mg, Sugar 0.4 g

CHICKEN AND WATERCRESS SOUP



Chicken and Watercress Soup image

Chinese believe that watercress are good for removing heatiness. If you are taking the soup for this purpose, do not add in the sesame oil.

Provided by Kim Ong

Categories     Chicken

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

1 chicken breast, skinless,deboned and sliced into small pieces
6 canned shiitake mushrooms, sliced thinly
watercress, cut into 2 portions (a handful)
6 cups chicken stock
1/4 teaspoon salt
1 teaspoon cornflour
1 teaspoon rice wine
1 dash pepper
1/2 teaspoon sesame oil

Steps:

  • Marinate chicken with salt, cornflour and rice wine, pepper and sesame oil.
  • Bring chicken stock to boil in a saucepan.
  • Add in the mushrooms and cook for 2 minutes.
  • Add in the chicken and stir to separate the chicken slices.
  • When soup starts to boil, add in the watercress and stir.
  • Cook for 1-2 minutes.
  • Remove and serve in a soup bowl.

POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS



Potato-Leek Soup With Fennel and Watercress image

Make and share this Potato-Leek Soup With Fennel and Watercress recipe from Food.com.

Provided by Marzalicious

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
2 leeks (with tender green parts)
2 fennel bulbs
2 baking potatoes
6 cups vegetable stock or 6 cups prepared broth
1 bunch watercress, stems removed
salt
fresh ground white pepper

Steps:

  • Warm the oil in a soup pot.
  • Add the leeks and saute.
  • Add the fennel and potatoes and continue to saute.
  • Add the stock and bring to a simmer.
  • Cook until all the vegetables are completely softened.
  • Add watercress, cooking it until it's wilted but still bright green.
  • Use a handheld blender until smooth.
  • Add the salt and white pepper.
  • Enjoy!
  • For Vegetarian use vegetable broth.

CHILLED WATERCRESS-SPINACH SOUP



Chilled Watercress-Spinach Soup image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Egg     Quick & Easy     Low Cal     High Fiber     Leek     Spinach     Chill     Healthy     Watercress     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 cups thinly sliced leeks (white and pale green parts only; about 3 medium)
1 7- to 8-ounce white-skinned potato, peeled, diced
3 cups (or more) low-salt chicken broth
2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)
1 cup (packed) baby spinach leaves
1 1/2 teaspoons fresh lemon juice
2 hard-boiled eggs, peeled, chopped (for garnish)

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
  • Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
  • Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.

GINGERED FISH AND WATERCRESS SOUP



Gingered Fish and Watercress Soup image

Categories     Soup/Stew     Fish     Ginger     Low Carb     Low Fat     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1/2 ounce dried Chinese black mushrooms or dried shiitake mushrooms
1/2 cup hot water
1 1/2 teaspoons peanut oil
1 teaspoon oriental sesame oil
3 green onions, minced
2 large garlic cloves, minced
1 tablespoon plus 1 teaspoon minced, peeled fresh ginger
3 cups canned low-salt chicken broth
1/4 cup bottled clam juice
1 tablespoon dry Sherry
1 tablespoon soy sauce
1/2 pound catfish or other white-flesh fish fillets, cut into 3/4-inch cubes
3 large bunches watercress, trimmed

Steps:

  • Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes. Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture. Thinly slice caps, discarding stems.
  • Heat peanut oil and sesame oil in heavy large saucepan over medium heat. Add green onions, garlic and ginger and sauté until just tender, about 3 minutes. Add sliced mushrooms and sauté until mushrooms are tender, about 3 minutes. Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.

SUPER-GRAIN SOUP WITH WATERCRESS AND MUSHROOMS



Super-Grain Soup with Watercress and Mushrooms image

When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms, and nutty quinoa, it'll be just what the doctor ordered.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces gourmet mushroom blend, thinly sliced (2 cups)
1 cup thinly sliced red onion (from 1 small)
Kosher salt and freshly ground pepper
1 cup super-grain blend or tricolor quinoa
6 cups low-sodium vegetable or chicken broth
1/2 cup grated Pecorino Romano Cheese, plus more for serving
2 tablespoons fresh lemon juice, plus wedges for serving
1 bunch watercress (3 ounces), trimmed and coarsely chopped

Steps:

  • Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.
  • Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in Pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.

Tips:

  • To enhance the flavor of your watercress soup, use homemade chicken or vegetable broth instead of store-bought options. If using store-bought broth, choose a low-sodium variety and season it to taste.
  • For a creamy and rich soup, blend a portion of the cooked soup until smooth using an immersion blender or transfer it to a regular blender in batches. Alternatively, you can add a cup of heavy cream or coconut milk for a dairy-free option.
  • Customize the soup to your liking by adding various vegetables such as chopped carrots, celery, or potatoes. You can also include lean protein sources like shredded chicken, diced ham, or crumbled tofu.
  • Season the soup generously with salt, pepper, and freshly chopped herbs such as parsley, dill, or chives. A squeeze of lemon juice can also brighten up the flavors.
  • For a unique twist, consider incorporating different ingredients like crumbled bacon, grated Parmesan cheese, or toasted croutons as toppings.

Conclusion:

Watercress soup is a delightful and versatile dish that can be enjoyed as a light lunch, a comforting dinner, or a healthy appetizer. With its vibrant green color, peppery flavor, and numerous health benefits, this soup is sure to become a favorite in your kitchen. Experiment with different recipes, adjust the ingredients to suit your preferences, and enjoy the deliciousness of watercress in soup form. So, gather your ingredients, put on your apron, and let's embark on a culinary journey with this remarkable soup!

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