Watercress and Rocket Soup (Vegetarian)
A simple potage, this Watercress and Rocket Soup is warming on a cold and rainy night, and brings a little bright green piquancy to your dinner! Happy Tuesday!
Ingredients (serves 2):
1 tablespoon unsalted butter
1 ½ tablespoon olive oil
a small onion
a medium potato
2 cups watercress, thoroughly rinsed and spin-dried
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 lemon
3 ½ cup water
2 cup garden rocket, thoroughly rinsed and spin-dried
a dollop of crème fraîche or sour cream, to serve (optional)
Melt butter with olive oil in a large saucepan over medium-high heat.
Peel and chop onion. Add to the saucepan, and cook, 3 minutes until softened.
Peel potato and cut into dices. Add potato dices into the saucepan, stirring to coat in butter and oil. Cook, 1 minute.
Stir in half of the watercress, and cook, a couple of minutes, until just wilted. Squeeze in the juice of half of the lemon.
Season with coarse sea salt and black pepper, and stir in water. Bring to the boil, then, reduce heat to medium, cover with a lid, and simmer, 20 to 25 minutes, until potatoes are tender.
Stir remaining watercress and garden rocket into the saucepan, and cook, about 2 to 3 minutes, until softened but still bright green.
Remove saucepan from the heat, and squeeze in the juice of the remaining lemon halve. Using a hand-held blender, carefully process until very smooth. Keep warm.
Serve Watercress and Rocket Soup hot, with a dollop of crème fraîche, a sprinkle of black pepper and a few rocket leaves, if desired.
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Today's Haiku with Picture 564
Watercresses
White flowers bloom
In a large group
クレッソン
白い花をば
集団で
(2023.04.16)
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これはクレソンだと思うんだけど、フェンスの向こうなので取れない(4月8日)
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Container Gardening Herbs, Chili, Watercress Update
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