I did throw a curveball into the mix, adding a handful of frozen green peas to give it some extra body and color. How I envy u. They’re so incredibly peppery that I can’t eat them raw, and this is coming from someone who eats gojuchang like it’s ketchup. I remember about twenty or so years ago, going to a “European style” restaurant in New York, and there was a note on the menu above the salad course, suggesting that you order it “after your meal, as a palate-cleanser.” It was funny that they made a point of that but perhaps nowadays, it might seem a little less “exotic”? This is a soup with comforting flavor and takes just 15 minutes to make. I wonder if it’s due to people’s taste moving towards blander/sweeter foods? It is pretty chilly in Oregon right now and I just want to cuddle up on my couch with a bowl of this beautiful green soup and a crusty baguette. Reheat gently just before serving. I’M looking for a good one. Very simple and can be made very tasty. It makes it easier to decorate the soup with a pretty swirl of cream just before serving. In our house salad was always served at the end of our meal, or with the 2nd course. We had a nice dinner in my kitchen, and after the meal, out came the cheeses before we moved on to dessert. I liked it with a swirl of goat milk yogurt and chopped chives. butter, melted 1 1/4 tsp. Puree the soup using an immersion blender, or wait until the soup is lukewarm and puree until smooth in a blender. Increase the heat to high, add the watercress and a pinch of salt, cover with a lid and cook for 30 seconds. salt 1 egg yolk. Then I grabbed handfuls of my well-washed watercress to the pot and stirred them in, letting them wilt. Yum. If you want a creamier soup, blend a few tablespoons of heavy cream or creme fraiche into the soup in step 3. The after-dinner salad in France isn’t usually a complicated affair with tomatoes, eggs, croutons, and all other sorts of other things tossed in with it: it’s often a nice bowl of leafy greens with a punchy dressing. I really love your recipes, blog, & books. Heat the oil in a large saucepan over medium high heat. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) This one brought back a happy memory of my mother who absolutely loved watercress salad and soup. Sounds really good. Hmm, I think I’ll go buy some and make both. 4. être dans la purée, être dans le pétrin (fig.) French; watercress soup: soupe de cresson: almond soup: soupe aux amandes: asparagus in watercress sauce: asperges sauce cresson: be in the soup (fig.) Then, add the stock, it shall cover the vegetables. It really is the best lunch with a great baguette and my favorite dessert! You can use an onion instead if you like. A delicious watercress, onion and potato soup perfect as a starter or winter warmer for the colder months. In the 1950s, my parents would go to small flowing streams in the woods of western Pennsylvania and gather their own! (In France, the are around €8-9 each, in the U.S., they are $20. (And this is from the only French person that insists on having his coffee with dessert, which is unusual in France as well.). Watercress soup is one of those great soups, like a lot of French dishes, that don’t necessarily require a lot of ingredients. I am from Winston-Salem, N.C. and we had a lovely French Restaurant in the 60″s….La Chaudiere. Drain and place watercress in a bowl of ice water; let sit for 1 minute. Hi David, I love your post -it really captures how special a bowl of home made soup is & what it can do for your soul! You can also freeze the soup once it’s cool and done. Your email address will not be published. If your watercress came in a bunch from the market, simply slice through the bunch above the tie. Anne. Merci, David! Such a beautiful color, and pea soup is always welcome in my house. I love this kind of regional food history, thank you! Does it matter what kind of potato it is? This soup looks so delicious – what an amazing colour. I cooked up an onion with a big knob of butter until soft, added a few potatoes and simmered until the potatoes were tender. I’m American, but having lived in Paris for years with my French husband, I have definitely converted to preferring my salad after the main course. This is something I don’t think I’ll ever give up. With regards to salad after a meal, I didn’t know anyone that did this in the UK, until I started dating my boyfriend. I will try your cress soup. Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. Fights cancer (if you smoke it turns the cancerous parts of smoking into waste), and helps fight infections just like an antibiotic. – I’d forgotten to serve the watercress salad. Delia's Watercress and Potato Soup recipe. xo, Hey David, your website has a tab to look at all your older recipes, but is there a way to look at an archive of your non-recipe entries? I read recently that there is a reason Americans call the main course the entree. You can use all the leaves and tender stems, but any stems that feel especially tough and woody, don’t use. Make sure you consume the soup within a couple of days while it’s still fresh. I had a lovely meal in the country outside of Florence, Italy twenty years ago that ended with a salad. However, I wish my husband would drink coffee with dessert. Since we get watercress year-round here in Thailand this would be something that I could put on my restaurant menu. Just ate an amazing saucisson de canard fumé with lunch. fresh lemon juice The great thing about simple soups like this watercress soup, is that you can customize it with toppings, to take it in a variety of directions. Watercress has tons of flavor, for example, so keeping it simple highlights that vibrant green color and zesty flavor of the cress. The addition of peas seems like a great idea. I absolutely love watercress, so I will have to make it. It looks delicious, and I’m in love with the color. Hi David. They prophesy it purifies the blood’. Watercrest is very healthy. I feel inspired to make some watercress soup Lins x. UK/NZ/Aus also call the US appetiser the entrée and the US entrée the main course. I’ll never forget it and tasted dishes (and drinks) I’d never heard of — fried stuffed squash blossoms, grappa, rosemary sorbet served in a little thimble sized crock…the meal seemed to last forever. 2. Your email address will not be published. It was like a gift when I spread out all the watercress leaves on my kitchen counter the next day, and found myself with an abundance of watercress. Storage: The soup will keep for up to three or four days in the refrigerator. Ah good memories! (Curiously, we call the main course the entrée in America, whereas in France, the entrée is the first course – or the “entry” into the meal.) Instead it depends on coaxing flavor out of the few ingredients that you have. There is no such animal. In the big pot, heat a little olive oil, then cook the zucchinis, onion, apple and garlic on high until the onions are translucent. It does seem like a nice way to finish off! This way you won’t have to worry about preparing dinner for one night of the week. A friend who used to live in Paris was visiting last week and I invited her to dinner. They see very elegant & I love the style. It will be a deep bright green. Chopped Vegetable Salad with Lemon-Garlic Dressing, Holiday Gift Guide: Bringing France to You and Others, « Arroz con pollo: Spanish Chicken with rice. Repeat. Reminds of French butter. As for shallots, I deal with them the same as onions — snap off a couple outer layers, then chop up the interior. Reminds me somewhat of the Leek and Potato soup that I make. Combine all ingredients in blender and blend for 1 minute, until smooth. My Italian-American family always had it after dinner. Thanks for the inspiration and this fresh way to use it. It’s delicious and now over 10 years later I always serve a salad after our main course – even though people think it’s strange. Add the lemon juice. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. saucepan of water to a boil and add watercress; cook until bright green and wilted, about 3 minutes. Enjoy with cheese toast or a ham and cheese tartine and this is one of the quickest … Instead it depends on coaxing flavor out of the few ingredients that you have. A comfort soup, with zucchini instead of potatoes thus starch free, very tasty with the characteristic flavors of watercress and turmeric. We are in soup mode @ taste2taste especially with the recent snow in NY and rain in London. English Watercress Soup - simple and fresh ingredients, and made to an old Hampshire recipe.....served in an old Mason's soup bowl; the pattern is called Friarwood. They don’t have a name or pattern as they are vintage café au lait bowls. David, what salted butter do you reccomend here in France.? Talking of watercress she says ‘they reckon it is a good thing to eat in the spring. If it’s loose, cut off the thick bottom part of the stems — no need to separate each leaf, as the thinner stems can be blended into the soup. Taste and adjust the seasonings. They’re both so bland I’ve given up buying them. Looks good and I’ve never done anything with watercress before. https://www.jamieoliver.com/recipes/vegetables-recipes/watercress-soup Though I’ve spent my entire adult life in California, I still prefer my salad after the entree. Sweetest butter I have tried here in the US. Like trips, musings on Paris, etc. Bring the broth or water to a boil. On a whim I buy watercress for no reason and not knowing what to do with it. Repeat. Something to think about for your next page update :). Your recipe calls for a shallot. Watercress…something to think about and act on more often. You can garnish this soup in any number of ways, a few I mentioned in the post – from a spoonful of yogurt or cream swirled over the top with fresh herbs, to a handful of seeds or bits of crumbled bacon strewn over the top. For a larger crowd, double or triple the recipe. I remember Romain being very surprised when I told him that Americans usually ate cheese before a meal, with the apéritif. One of my childhood favorites. I had picked up a big bunch of watercress at the market and carefully washed it all in preparation for an after-dinner salad with the cheeses I’d selected for the night. I will pin this to Pinterest and will make. Dorothy Hartley’s 'Food in England' (one of my cookery bibles). ), Thank you so much for the info. 1. What a good idea to add peas! Nuts or seeds, like pumpkin seeds, add a good crunch sprinkled over the top with a drizzle of olive or pumpkin seed oil. Required fields are marked *. But most of the time, the salad arrives after the plat principal. Thanks Dave. Richard Grausman created his lighter version of the classic French watercress soup in his book, At Home With The French Classics. Also, after reading this, I am craving le beurre bretagne enough to book a one-way ticket to France! I’ve been in France for almost a month now and have been working my way through as many cheeses as possible. Speaking of wonderful French butter, is there any butter in the states comparable to French butter ?? seems to rob them of flavour. Thanks for the idea of using goat milk yogurt! New potatoes are most flavorful, and tenderest, so if you can find them that might be my first choice. ground nutmeg 3/4 tsp. And full of vitamins and antioxidants. I’m contemplating a fridge lookover right now; you made me hungry. It’s soooo simple and so truly amazing! The reason? Perfect for winter! Sauté onion and zucchini in olive oil, add watercress stems and … Watercress is good for you and French watercress soup is absolutely delicious. In a Dutch oven or soup pot, melt the butter. When I was growing up overseas in the ’60s, we traveled around America every other summer and saw the salad-before-entree phenomenon migrate eastward. But I gotta say, I’m a fan of soup for lunch as well, especially in the winter when I need something to warm me up. Merci! Ever bind/thicken the soup with rice blended in instead of potatoes? Melt the butter in a large saucepan over a low heat. 1 medium potato I have some frozen peas, crème fraîche and some great cheeses left over from a dinner party Sunday evening. Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course. Thanks for yummy recipe. Simple foods with a couple of ingredients…I made leek and potato soup the other night, just those two vegetables, a little garlic and milk – cozy and satisfying on a winter evening. sugar 1 tsp. I’ve heard the salad before dinner tradition started in California. Well, whatever. However, this time, before making the puree, stir in the watercress … In the end, I was rewarded with a nice, colorful pot of soup, which made the perfect lunch along with some of the leftover cheeses I had after our dinner, as well as slices of baguette. If it’s loose, cut off the thick bottom part of the stems — no need to separate each leaf, as the thinner stems can be blended into the soup. Watercress soup is gentle on the digestive system, will help to energise you and aid the body’s recovery from illness.” Sarah Lumley, Nutritionist, Breast Cancer Haven. 3 cups (3/4 liter) homemade chicken broth, vegetable broth or water Add the potato and onion, stirring to coat … I find that by mashing the potatoes first, you get a particularly nice Let simmer until the zucchinis and apple are soft. Feb 2, 2016 - A peppery French soup with lively watercress and potatoes blended into a smooth bowlful of deliciousness. 2 tsp. Recipe by: KitchenAid. What makes it even worse is that I lived in Paris for a yr. & a half. Any potato will do. Thanks for another wonderful post. salt and freshly ground black pepper In my state of health it’s worth a try – it’s also delicious. extrememly serendipitous. The sweating process will convert the natural starches present in the onion into sugars, enhancing the flavour of the soup. I know when I go away, the first thing I do when I get back is to go to a bakery, buy a fresh, crunchy baguette, slice it wide open, smear it with lots of salted butter from Brittany, and eat that. Many translated example sentences containing "watercress soup" – French-English dictionary and search engine for French translations. It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. Hot or Cold. Watercress soup is one of those great soups, like a lot of French dishes, that don’t necessarily require a lot of ingredients. Blend the soup and return to a clean pot. When poked with a paring knife, the knife should meet no resistance. I love this soup. Clean the watercress well in a couple of changes of cold water to make sure there’s no grit. Tags: Creme fraiche cresson onion peas recipe soup watercress watercress soup. Once the soup is pureed, rewarm the soup in the pot, season with salt and pepper, and serve. I in turn adapted his recipe somewhat. But I was impressed by your words about watercress soup, no doubt I will soon be her experience, and I’ll tell you my opinion, Hi, David u have no idea how fortunate ur to be able to get good to excellent baguettes every day. Watercress is one of those ingredients I love at restaurants, but don’t think to purchase and bring home. People there were so thrilled that they could grow lettuce year-round that they wanted to show it off! thanks. No spice needed, as the watercress is quite piquant on its own — but if you like you can add some chopped fresh herbs just before bringing the soup to the table. Watercress Soup (Soupe au Cresson) A deliciously French soup using fresh watercress, which is not only packed with vitamins but has a particularly gorgeous flavour – even a bit cheesy! crème fraîche or heavy cream. She use to cook this. Cook the onions: In a large pot, heat the butter until frothy, then cook the onions over medium heat … Bring a 4-qt. My only question is to ask the name & pattern of your soup bowls. Add a swirl or drizzle of heavy cream to each bowl, or set a bowl or pitcher of extra cream on the table. And let me tell you, it’s nice to open the refrigerator and find a pot of soup that I can dip into, rewarm a bowl for myself, and spoon up for a satisfying meal. Well what do you know, I actually have a bag of watercress in my fridge that needs to be used! Here where I live in sarasota,fl. I always like to serve guests who don’t live here certain French cheeses, like Brie de Meaux or a raw milk Saint-Nectaire, which are hard to get outside of France, and I know they miss them when they are not here. And as we all know, when life gives you lots of watercress, you make soup. But – oops! I shall buy watercress at the market on Thursday and make your soup. Looks nice and everyone swirls it in their own way or eats the ‘dump’ on its own before going over to the soup. Add the water and diced potato and cook, partially covered, until the potato cubes are tender, about 10 minutes. Add the onion, season with salt and pepper, and cook over medium heat, stirring frequently until the onion is translucent, about 5 to 6 minutes. I love that you compared the use of the word entree in French and English. Growing up, we would often have watercress sandwiches on good homemade bread with LOTS of butter, sprinkled with salt and served at teatime by my English/Yankee mother, a tradition I continue. 2 tbsp. Storage of the watercress soup. This soup being the Vegan 15 Minute Watercress Soup. Return the soup to the … Turn off the heat and add the watercress and peas, stirring a few times to wilt the cress. ), it’s on my Kindle now! 1 pinch dried tarragon My Frenchman typically dumps in what I consider to be WAY too much crème fraîche, so this is a great dairy alternative. Thank you… Let me cry over my memories. Do not cover the pot. Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. Even Lindsey Bareham's quarter of an hourseems a crime. Now, it’s not a huge departure from what we normally do here at Salted Mint. I’ve been making a similar version for the past few summers, served cold. It really works though, it’s a lovely way to round off a meal. This is the way I make all green soups, from the first nettle soup in early spring, sorrel soup, chervil soup and others to the kale soup in winter, the last vegetable in my garden. Whatever the reason, it’s really annoying. Watercress is considered a highly nutritious food that can effectively reinforce the vitamin and mineral content of your diet. I love the idea of salad after a meal, although I haven’t tried it. Even now a lot of restaurants still refer to it as a side salad in the UK and it will always come with the main course. Feb 4, 2016 - Wefood : A peppery French soup with lively watercress and potatoes blended into a smooth bowlful of deliciousness. Peel and cube the potato. Not really. I used a fairly young russet potato in the soup pictured on this page — peel removed, of course. I get that same craving after having been away from France for a few weeks – great crusty baguette, cheese and the best saucissons. This site uses Akismet to reduce spam. But in my experience, the younger the better. Big 2lb chunk you can divide and freeze. I hope that will be coming up soon. It can be frozen for up to two months. The soup looks very good, of course, but I mostly love how you said you had “a nice dinner in my kitchen.” That sounds so lovely and homey. So excited to try this simple, but yummy-sounding watercress soup recipe! Plus some bits of chopped shrimp, glass noodles and diced tofu. Or you can just serve it as it, with a selection of cheeses (that you might have leftover from guests the night before), and some good bread. Watercress soup is very quick to prepare and is delicious both hot and chilled. I live now in F for 8 yrs and have yet to get used to the salad ‘after’…. And then, I dive into the cheeses…. This is one of the rare recipes where I prefer heavy cream to crème fraîche. Add the spinach and cook for 1-2 minutes, or until wilted. But I love salad too much to wait until I’m already pretty ‘full’ – so I suffer (very slightly) in silence when eating out and get my fill again when at home.