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Super MOD
Super MOD

Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sun Mar 25, 2007 5:34 pm    Post subject: WATERCRESS SOUP Reply with quote


Short version:
Prepare a vegetable stock. Boil briefly with 4 cloves of roasted garlic.
Remove from heat, and, as boiling subsides, add a lot of watercress leaves.
Long version, for two large servings:

4 cloves of garlic
1 medium carrot, scraped
2 small stalks of celery
1/2 medium onion

Mince and saute in a little oil briefly. Meanwhile wash and remove leaves from large bunch of watercress. Chop a few of stems of the watercress*, to get loose fistfull

5 cups cold water
3 stems of italian (flat) parsely
The chopped watercress stems*
1/2 tsp thyme (dried leaves) and 1/2 tsp sage (dried leaves)
(use less if you have powder)
1 bay leaf
1 tsp salt (you'll add more later)
Few grinds of pepper

Heat should be medium low, so it comes to a slow boil. (You can make the rest of your dinner while this is happening.)
Let boil gently ca. 20 minutes, spoon off some and taste for salt and pepper.
Remove garlic from oven, let cool, skin. Strain through cheesecloth or fine sieve to get a clear stock. Smash up the garlic in a bit of the stock, stir in to the stock. Bring to a furious boil. Kill the heat immediately. When boiling is almost subsided, throw in watercress leaves and stir around.

* The watercress stems may be a mistake. The stock was good but a little flat, next time I'm going to try without the stems.

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Super MOD
Super MOD

Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Tue Mar 27, 2007 8:05 pm    Post subject: Watercress Soup Reply with quote

Watercress Soup

From: Stephanie da Silva

1 tablespoon butter
3 leeks (white part only), chopped
1 1/2 pound zucchini, peeled and diced
4 cups chicken stock
1 bunch of watercress, tough stems removed
1/3 cup heavy cream (it says optional, but I don't see why you couldn't substitute milk for a lower fat version)
salt and freshly ground pepper

In a large heavy saucepan, melt the butter over moderately low heat. Add the leeks and cook until softened but not browned, 5 to 7 minutes.
Add the zucchini, increase the heat to moderately hight and saute for 2 minutes without browning. Add the stock and bring to a boil. Reduce the heat to moverate and simmer until the zucchini is just tender, about 5 minutes. Add the watercress and simmer for 1 minutes longer.
Using a food processor or blender, puree the soup, in batches, until smooth.
Add the cream, if desired and season with salt and pepper to taste.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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