Cream Of Watercress
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Soups |
| Subcategory: | Creams |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 500 ml (2 cups) Irresistibles yellow potatoes*, diced
- 250 ml (1 cup) leeks, sliced
- 900 ml (3 ½ cups) ready-to-serve chicken broth*
- 1 bundle of watercress (approximately 3/4 cup cooked)
- 125 ml (½ cup) 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.
Suggestion
Cream of corn
Proceed as you did for the cream of watercress.
Replace the watercress with fresh picked corn.
Add a few branches of fresh coriander.
Serve these soups with Irresistible croutons, Merit Selection sesame sticks or with Irresistible sea salt and black pepper puff pastry.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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