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Still Life: Puree of Watercress, Mushroom, And Potato Soup

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* 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.

 

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