customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. Bring to boil. Add the stock and simmer until the potato is soft. Simmer the soup, partially covered, stirring occasionally, for 20 to 25 minutes, until all the vegetables are very soft. Welcome to House & Garden. Cover and … This mellow soup is perfect for a chilly day. Add stock. If the celery is very fibrous, you will need to strain it through a sieve. Watercress stems are fibrous and hard to liquidise, so you need to strip the leaves from their stems before cooking. Add the tomato and oregano and cook for 3 minutes longer. Stir for 2 minutes to coat the vegetables in the oil. Ingredients for Watercress Soup 3 x 85g bags of watercress 1 onion, finely chopped 1 stick of celery, diced 2 medium white potatoes, peeled and diced 2 tbsp lemon juice 1 pint of vegetable stock ¼ pint milk 2 tbsp olive Print + Digital Add the stock, bring to the boil and simmer for 20 minutes until the vegetables are meltingly soft. Cover and sweat the veg for 10 minutes, stirring regularly until tender. Add the leek, garlic and celery. Combine the salt, pepper and cornstarch in a medium-sized bowl. Add the celery, watercress and enough water to just about cover the greens Stir in 2 tbsp bouillon and simmer gently until soft. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Add the stock, bring to the boil and simmer for 20 minutes until the vegetables are meltingly soft. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent. Reheat to piping hot, divide between 4 bowls and swirl in the remaining cream. If a little on the thick side, slacken with stock. This elegant onion and celery soup is pureed with Stilton cheese and served hot with a crumbling of cheese and a sprig of watercress. Season to taste and reheat when needed. vegetables and cook for a further 3 minutes, then liquidise until smooth. The first time I made this easy homemade soup, I had some initial When I was brainstorming different ways to cook with watercress, my mom’s soup immediately came to mind. Add the broth and 1 cup water and bring to a boil. In a large saucepan, heat the oil over medium-high heat. a medium-low heat. My Celery and Lentil Soup Celery works very well in soup and stews, its bright, sharp character tamed and mellowed by cooking. Stir in the celery root and potato. 2 Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Pour in the remaining stock, add the herbs, and bring to a boil. Cook for 4 minutes, then add the cream and liquidise the soup. Add the watercress leaves to the softened vegetables. Using a hand blender, liquidise the soup until smooth. Watercress is a star performer in so many ways. In a large pot place the butter to melt. Remove from heat and mix in watercress. Drizzle with olive oil and season with a little salt and pepper. Watch this video cooking tutorial and learn how to make a delicious watercress stilton soup. Thank you for rating this recipe. It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. Add the fish and let stand while preparing the other ingredients. Add the zucchini, 1/4 teaspoon salt, and saute for a further 3 minutes. Add the broth, celery leaves, chopped cooked bacon, and watercress stems. Add the garlic and cook for another minute. In a large saucepan over medium heat, warm the oil and saute the onion and celery with 1/4 teaspoon of the salt for about 5 minutes, until translucent. A recipe for vegetarian, egg free, gluten free and nut free broccoli and watercress soup Method Fry leeks or onion in olive oil with garlic until golden. Fennel soup recipe using watercress, chickpeas, broth, and other fresh ingredients for an easy homemade vegetable soup that is ideal for fall and winter. Take your watercress soup to new heights by topping it with croûtons and watercress oil, revealing pickled quails’ eggs and chopped apple below. The Waitrose & Partners farm, Leckford Estate. Set a large, heavy-bottomed saucepan over Pour off all but 1 tablespoon of the grease and add the chopped leek (or onion) and cook for 5 minutes or until golden. Ingredients: 2 tbsp sunflower oil 2 large onions, roughly chopped 750g peeled celeriac on your browser, you can place your order by contacting our In summer, a light pea soup feels totally right – the watercress in this recipe adds a mustardy bite. Heat a large saucepan and pour in a little olive oil. Chop and add the watercress and simmer for a further 3 to 4 minutes. Using hand blender blend the soup well. Then, you’ll add in the parsley, raw cashews and water. Taken from the November 2016 issue of House & Garden. This tasty celery and lentil soup is rich, hearty and filling. Cover and simmer until vegetables are tender, about 10 minutes. Set a large pan over medium heat. Toast in the oven for 5 minutes. Turn heat to low. Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. We use cookies to provide you with a better service on our websites. Add about 1.5 l of boiling water (or 4 soup bowls) into the cooking pot and stir for a bit. Adding a green leafy vegetable to a soup made with nourishing homemade bone broth is the best of both worlds. stir in the diced celery, leek, onion and potato. A thick, creamy vegetable soup that is very tasty! Cover and sweat the veg for 10 minutes, stirring regularly until tender. Celery provides wonderful flavour in this gorgeously simple soup. Cut the fish fillets into thin slices or 3/4-inch cubes. Add the oil and, once hot, Garnish each bowl with a swirl of crème fraîche and a celery leaf or two. Adding the celeriac to the watercress makes this lovely soup a bit more substantial and filling. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Reduce the heat, cover and simmer, stirring occasionally, for 5 minutes. Stir in the potato and stock and bring to the boil. To make this cream of celery soup you’ll first sauté the onion, garlic and celery. Purée the soup using a stick blender, stir in 100ml cream and season to taste. Customer Sales and Support Centre by free phone on 0800 1 88884 or Meanwhile, strip the leaves from the watercress and purée them with 250ml cold water. Boil for 25 minutes until potatoes Do not allow the vegetables to brown. As you prepare the celery, wrap the leaves from the heart in some damp kitchen paper and chill until needed. This site uses cookies to improve your experience and deliver personalised advertising. If the celery is very fibrous, you will need to strain it through a sieve. There might be some watercress Return to the boil, then reduce to a simmer, cover and cook for 10 minutes. Add the leek 2. You will need chicken stock, shallot, garlic, celery, watercress, potato, and stilton cheese. Let the mixture simmer for five minutes and then blend … A super-light and simple soup, which is suitable for vegans. Bring to the boil and let it bubble gently for 20 minutes, or until the vegetables are very soft. section on the bottom of the page. Add onion, potato and celery and fry gently for about 5 Gently cook the leeks in the butter and olive oil until soft but not coloured. Customer comment by email at Let stand 5 minutes. If you are unable to use JavaScript 1 Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Throw in the chopped onion and celery. If you'd like to comment further on this recipe you can do so in the Remove the Melt butter in saucepan. Add the oil and, once hot, stir in the diced celery, leek, onion and potato. Hers is a traditional slow cooked soup, or lou fo tong (老火汤), packed with tender pork spare ribs, watercress, dried Chinese dates, shiitake mushrooms, and almonds—but patience is not one of my virtues. Meanwhile, strip the leaves from the watercress and purée them with 250ml cold water. Add a few snipped chives and some ground black pepper. Add watercress, broccoli and potatoes. You can opt out at any time or find out more by reading our cookie policy. is not enabled on your browser. Wash the watercress and pat dry. You get the minerals and protein from the bones and meat on the carcass and you get the vitamins and minerals from the greens. Add the bags of watercress and blend … Stir in the double cream and season to taste. Add the asparagus, onion and celery. It shouldn't take too long, less than 20 minutes Allow to cool a little, then blitz together in a blender until smooth. Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. Whilst the watercress and mint are softening in the soup, tear the rolls into small bite-size pieces and scatter onto an oven tray. Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden. Two bunches or 2 x 100g packets of watercress will yield the 100g of leaves you need. James Martin makes a smooth full-flavoured soup combining Stilton and watercress. Working in batches, puree soup in … Leave to cook until potatoes and watercress stalks are well cooked. Cover and simmer for 30 minutes and then add the watercress leaves and simmer for another 5-10 minutes. Add the shallot and celery and sauté until the vegetables are tender, about 4 minutes. In a large dutch oven or stock pot, heat the olive oil over medium heat. 01.Set a large saucepan over a low heat and, once hot, add the oil, then the onion, celery and garlic. Stir the purée into the simmering Add the vegetable broth and the remaining 1/2 teaspoon salt, and stir in the almond butter until well combined. Fry gently for 10 minutes or until soft and golden. Minty Pea & Watercress Soup - 150g Watercress - 2 x leeks - 2 x celery stick, chopped - 1 tbsp olive oil - 200g peas - 1 litre vegan bouillon - Handful of fresh mint leaves - Salt & pepper Stir … Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. [i]You may also like: Sybil Kapoor's 'Dark nights' menu | How to Make the Perfect Curry | Comfort food without the calories, Recipes from the herb garden by Annie Bell, Ukrainian recipes from Olia Hercules' new book 'Summer Kitchens', Celery and chestnut soup with onion bread, Giant beans with celery and smoked pork belly, 500ml good chicken stock (or vegetable stock if vegetarian), 6 sprigs watercress or celery leaves, washed. Let me show you one of the great soup recipes from Beyond Broth, my new e-book! TRIAL OFFER: 3 Issues for £1. Sauté onions in olive oil. More at http://timesonline.co.uk/ramsay/?OTC-youtube&ATTR=general Mix in the diced potatoes and continue to fry for 5 minutes, then add the stock and 500ml water. You are free to manage this via your browser setting at any time. To serve, reheat the soup and divide between four bowls. Add the oil and, once hot, stir in the onion, garlic and sliced celery. This soup captures the fresh scent of spring. Season to taste and reheat when needed. Enjoy with crusty bread. Cook until tender, about 12-14 minutes. (If looking for an oil free version sauté in 1/4 cup vegetable broth) Add celery and sauté until soft about 3-5 minutes. Photographs: John Laurie | Food preparation: Rosie Reynolds | Prop styling: Wei Tang. Add the stock, bring to the boil and add the peas. Add the watercress leaves to the softened vegetables. Reduce the heat and fry gently for 10 minutes or until soft. Cook for 4 minutes, then add the cream and liquidise the soup. Onions, carrots and celery are sauteed together, then simmered with vegetable stock and white wine. Use whatever vegetables you have in the fridge and add leftover cheese rinds for extra flavour. I love the fat, green leaves in salads, sprinkled with rock salt in sandwiches, in a sauce and perhaps most of all in this soup, which is always a joy to make and eat. To serve, divide between 6 bowls, add a swirl of cream to each and top with a little sprig of watercress or some celery leaves. Click here for more information about health and nutrition. This recipe was first published in February 2009. 1 stick celery, sliced 1 medium-sized potato, chopped in cubes 4 cups chicken stock Zest of 1 lemon 100g watercress, plus few leaves to garnish Salt and pepper to taste 1.