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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Cream Of Watercress 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
    0 0 0 0
    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

    Cream Of Watercress

    Rate this recipe
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    4
    servings
    0:15
    Preparation
    0:15
    COOKING
    0:30
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 2 cups
      (500 mL)
      yellow potato, diced
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    • 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)
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    • 1/2 cup
      (125 mL)
      cooking cream 15%
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    Imprimer ma sélection

    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

    Legal Notice

    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.

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