Watercress Velouté
Course: Soup
Cuisine: French
Keyword: cresson, greens, watercress
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Servings: 8
Calories: 195kcal
Cost: $15
An healthy and delicious soup!
Print Recipe
- 700 g Watercress
- 200 g Potatoes
- 100 g Onion chopped
- 15 g Butter
- 15 g Garlic cloves chopped
- 950 g Chicken or veggie stock
- 50 g Chardonnay
- 10 g Parsley leaves
- 50 g Butter chunks, cold for the emulsion
Garnishing
- 200 g Ricotta cheese/fromage blanc
- 50 g Toasted and crushed hazelnuts or pistachio or walnut
Crispy Dried Parsley
- 5 g Parsley leaves washed off and patted dried
Blanching Watercress
Blanching is a simple yet effective technique that helps to retain the vibrant color of green vegetables. The process involves briefly immersing the vegetables in boiling water, followed by quick cooling in ice water. Fill a large pot with water and bring to a boil. Meanwhile, cut off rubber band from the watercress bunches. Pick through greens, remove the thickest part of the stems and wash thoroughly. Salt hot water generously and add watercress, bring back to boil and cook for a minute on full blast. Transfer greens to an ice bath with a slotted spoon, drain and set aside. Blanching watercress can be made a day ahead. Once blanched, watercress could also be kept frozen for later use.
Potato Mixture
Peel potatoes and reserve whole in water. In a frying pan, add butter, onions, garlic, chopped potatoes and a bay leaf. Sweat 5 minutes on medium heat. No color needed. Season with salt and pepper and deglaze with white wine, reduce by half and cover potatoes with about half of the stock. Cook for 20 minutes until fork tender. Turn off the heat and remove the bay leaf.
Watercress Veloute Storage
Plating
Reheat the soup in a saucepan. Place some crushed hazelnuts in the center of each plate and top with a quenelle or a scoop of ricotta. Garnish with crispy dried parsley and add a drizzle of EVOO. Watercress velouté could also be served cold in shot glass for amuse-bouche.Bon appétit!
Serving: 200g | Calories: 195kcal