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Cream Of Watercress
2013-08-06
https://www.metro.ca/userfiles/image/recipes/creme-cresson-4992.jpg
PT15M
PT15M
PT30M
Put the potatoes and leeks in a saucepan.Add the chicken broth and bring to a boil, cover and lower the heat to medium.Cook for approximately 15 minutes.Blanch the watercress approximately 30 seconds in boiling water.Drain and rinse with cold water to preserve the colour.Incorporate the watercress to the soup and then mix in the blender.Add the 15% cream and keep warm.This soup can also be eaten cold.
4
Chef Robert Villeneuve
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2 cups (500 mL) yellow potato, diced
1 cup (250 mL) leeks, sliced
3 1/2 cups (875 mL) ready-to-serve chicken broth
1 of watercress (approximately 3/4 cup cooked)
1/2 cup (125 mL) cooking cream 15%
Cream Of Watercress
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
2 cups
(500 mL)yellow potato, diced
-
1 cup
(250 mL)leeks, sliced
-
3 1/2 cups
(875 mL)ready-to-serve chicken broth
-
1
of watercress (approximately 3/4 cup cooked)
-
1/2 cup
(125 mL)cooking cream 15%
Preparation
Put the potatoes and leeks in a saucepan.
Add the chicken broth and bring to a boil, cover and lower the heat to medium.
Cook for approximately 15 minutes.
Blanch the watercress approximately 30 seconds in boiling water.
Drain and rinse with cold water to preserve the colour.
Incorporate the watercress to the soup and then mix in the blender.
Add the 15% cream and keep warm.
This soup can also be eaten cold.
Source :
Chef Robert Villeneuve
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
