Side Pannel
Puree of Watercress, Mushroom, Leek and Potato Soup
Puree of Watercress, Mushroom, Leek and Potato Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 1 tb Butter or margarine; or oil
- 1 md (1" diam) leek; cleaned and
- -chopped
- 1/2 lb Mushrooms; coarsely chopped
- 1 1/2 ts Salt; or to taste
- 3 Potatoes; cut in small
- -chunks (fist-sized
- -potatoes), peeling optional
- 4 c Water
- 2 lg Garlic cloves
- 2 bn Fresh watercress; large,
- -chopped (approx 2 cups
- -loosely packed)
Directions
OPTIONAL ADDITIONS
1% low-fat milk; (1 cup)
OR soy milk; at room
-temperature
Freshly ground black pepper;
-to taste
OPTIONAL GARNISH
Sour cream; and/or
Red bell pepper; thin strips
1) Melt the butter or heat the oil in a soup pot or a Dutch oven. Add the
leek, mushrooms, and 1/2 teaspoon salt. Saute for about 10 minutes over
medium heat.
2) Add the potatoes and garlic cloves, and pour in the water. Sprinkle in
another 1/2 teaspoon salt. Bring to a boil, partially cover, and lower heat
to a simmer until the potatoes are very tender. Remove from heat.
3) Puree the soup in a blender or a food processer (or directly in the pot
with a hand blender). Add the watercress, bit-by-bit, as you pur”še, until
it is all incorporated and the soup is smooth. Taste to correct salt.
4) You can serve this hot, at room temperature, or cold. If you're serving
it hot, reheat the soup gently just before serving. stirring in the
optional milk at the end. If you are serving this room temperature or
chilled, add the milk at any time.
5) Top the soup with a grind or two of fresh black pepper, a little sour
cream and thin strips of red bell pepper, if desired, for a nicely finished
look.
TIPS: * This soup is lowfat and possibly vegan (if you use oil and
soymilk). * The vegetable quantities are somewhat flexible, so don't worry
if you don't have exact amounts. Mollie uses 'handfuls."
1% low-fat milk; (1 cup)
OR soy milk; at room
-temperature
Freshly ground black pepper;
-to taste
OPTIONAL GARNISH
Sour cream; and/or
Red bell pepper; thin strips
1) Melt the butter or heat the oil in a soup pot or a Dutch oven. Add the
leek, mushrooms, and 1/2 teaspoon salt. Saute for about 10 minutes over
medium heat.
2) Add the potatoes and garlic cloves, and pour in the water. Sprinkle in
another 1/2 teaspoon salt. Bring to a boil, partially cover, and lower heat
to a simmer until the potatoes are very tender. Remove from heat.
3) Puree the soup in a blender or a food processer (or directly in the pot
with a hand blender). Add the watercress, bit-by-bit, as you pur”še, until
it is all incorporated and the soup is smooth. Taste to correct salt.
4) You can serve this hot, at room temperature, or cold. If you're serving
it hot, reheat the soup gently just before serving. stirring in the
optional milk at the end. If you are serving this room temperature or
chilled, add the milk at any time.
5) Top the soup with a grind or two of fresh black pepper, a little sour
cream and thin strips of red bell pepper, if desired, for a nicely finished
look.
TIPS: * This soup is lowfat and possibly vegan (if you use oil and
soymilk). * The vegetable quantities are somewhat flexible, so don't worry
if you don't have exact amounts. Mollie uses 'handfuls."
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