Cream of Watercress Soup
- 6 oz. watercress, washed and dried
- 1 Tablespoon sunflower or canola oil
- 1 Tablespoon butter
- 1 onion, minced
- 1 potato, peeled and diced
- 1-3/4 cups vegetable stock
- 1-3/4 cups whole milk or light cream
- lemon juice
- salt and freshly ground pepper
- For garnish: sour cream
1. Heat the butter and oil over low heat until butter is melted. Add the onion and cook for about 3 minutes until soft but not brown.
2. Ad the diced potato and cook for another 3 minutes. Cover and allow to cook for an additional 5 minutes, stirring once or twice.
3. Removed the watercress leaves from the stems. Roughly chop the stems.
4. Add the stock and milk to the onion/potatoes and stir in the chopped stems.
5. Season, bring to a boil. Reduce heat, cover and allow to simmer for about 12 minutes or until the potatoes are tender.
5. Add all but a few of the watercress leaves (you’ll use the reserved whole leaves for garnish) and simmer for another 2 minutes.
6. Working in batches, purée the soup in a food processor or blender.
7. Return the soup to the saucepan and gently heat with the reserved whole leaves. Taste and season with the lemon juice and more salt and pepper if necessary.
Ladle the soup into 4 warmed soup plates. Add a dollop of the sour cream and serve
Quick Watercress Guacamole
- 2 avocados, peeled and mashed
- 1 bag watercress
- 4 tbsp natural yoghurt
- 2 plum tomatoes, seeded and diced
- 4 spring onions, chopped finely
- juice of 1 lime
- Tabasco sauce to taste
- pinch ground cumin
- pinch ground coriander
- salt and freshly ground black pepper
Drop the watercress into boiling water for 30 seconds, then plunge it into iced water, drain, squeeze dry and roughly chop. Blend the avocado and the watercress together with the yoghurt. Combine with the remaining ingredients.
Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad
Thank you Jennifer for submitting this perfect Jamie Oliver recipe!
- 1 pear
- 2 handfuls of watercress
- 2 handfuls of greens with rocket.
- Parmesan and Walnuts
- Lemon, olive oil, salt and pepper
Cut pear and deseed. Cut up pear in chunks, slice or grate and then place in the bowl with watercress and greens. The peppery bite of the leaves works well with the sweetness of the pear. Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice, and season well with salt and ground black pepper. Toss in some walnuts and shave over some parmesan just before serving. Great with roasted meats or as a starter on its own.