Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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
2 cups (500 mL) yellow potatoes, 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
0 Vote
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 cups
    (500 mL)
    yellow potatoes, diced
  • 1 cup
    (250 mL)
    leeks, sliced
  • 3 1/2 cups
    (875 mL)
    ready-to-serve chicken broth
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP OR BROTH

    CAMPBELL'S CHUNKY SOUP OR BROTH

    3 for $5.00

    540 ml 900 ml SELECTED VARIETIES OR 1.99 EA.

  • 1
    of watercress (approximately 3/4 cup cooked)
    You might like:

    Flyer Deals  (4)
    DOLE SALADS

    DOLE SALADS

    2 for $5.00

    280 - 340 g PRODUCT OF U.S.A.

    GREEN OR RED LEAF LETTUCE

    GREEN OR RED LEAF LETTUCE

    2 for $3.00

    PRODUCT OF CANADA

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    $0.99 ea. or /lb

    PRODUCT OF ONTARIO, 99¢ EA. PRODUCT OF ONTARIO 99¢/lb, 2.18/kg

    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg

  • 1/2 cup
    (125 mL)
    cooking cream 15%
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.

Error

Sorry, an error has occurred. Please refresh the page.