Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 * Exported from MasterCook * Puree of Watercress, Mushroom, And Potato Soup Recipe By : Still Life with Menu (1994), Mollie Katzen, page 31 Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fist-size potatoes -- up to 4 (peeling is optional) cut into small chunks 1/2 pound mushrooms -- coarsely chopped 3 cups chopped onions or leeks 4 cups water 1 teaspoon salt -- up to 1 1/2 4 cups chopped fresh watercress OR other leafy greens ***OPTIONAL*** 1 medium garlic cloves -- up to 2 (cooked with the other vegetables either in water or sauteed) 1 tablespoon butter -- up to 2 OR canola or vegetable oil if you wish to saute the onions and mushrooms 1 cup milk -- room temperature (low fat or soy okay) freshly ground black pepper -- to taste thinned sour cream (thinned by whisking slightly) -- for garnish 1 strips fresh basil leaves -- for garnish Preparation time: 1 hour, maximum. Yield: .4 to 6 servings without milk, 6 to 8 servings with milk. This is a very simple puree of vegetables, which tastes delicious with or without milk added. It can be prepared either by cooking all the vegetables together in water or by sauteing some of them in butter beforehand. So one has the option of a rich-tasting, very filling puree made with little or no butter or dairy products. If you choose to add the milk, you can use lowfat or soy milk still get a luxurious result. The puree can be made several days ahead. Add everything except the milk and garnishes. To serve, heat very gently and make sure the milk is at room temperature before stirring it in. METHOD 1: 1. In a soup pot or Dutch oven, cook potatoes, mushrooms, onions or leeks, and optional garlic in water with salt, covered, over medium heat, for about 15 minutes, or until the potatoes are very tender. Remove from heat, transfer to another container, and cool in cooking water until lukewarm. 2. Puree the vegetables with their cooking water in a food processor or blender, in batches. Gradually add all the chopped watercress or greens as you puree. Return to the soup pot or Dutch oven, and heat gently. 3. If you choose to add the milk, stir it in just before serving. (Make sure the milk is at room temperature first.) Taste to adjust seasonings. The watercress adds quite a bite, but if you prefer additional nippiness, freshly ground black pepper goes very well in here. 4. Serve hot, with or without optional garnishes of sour cream and basil. METHOD II: 1. Put the potatoes up to boil in a medium-sized saucepan. Use all 4 cups of water. 2. Meanwhile, cook the mushrooms, onions or leeks, and optional garlic (or not) in butter or oil with salt in a large skillet over medium heat. Stir intermittently and cover between stirrings. Continue to cook for about 10 minutes, or until everything is tender and well mingled. 3. When the potatoes are cooked, puree them together with the sauteed mushrooms et al. and the freshly chopped watercress. 4. Proceed as in Method I. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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