Your watercress soup may taste bitter if the mixture isn’t hot enough before you add it. I give chicken a try instead, having had success with it in vegetable soups in the past. I personally like to simmer the watercress soup for 30 minutes at this stage, so the soup … James Martin makes a smooth full-flavoured soup combining Stilton and watercress. They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) seems to rob them of flavour. Wash and clean the watercress. I think this works very well: the flavour of the flour is far subtler than that of the potato, but it gives the soup a similarly satisfying texture. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Watercress: why do you love it, and what else do you like to make with it? Reheat if necessary: delicious hot or chilled. Watch how to cook watercress soup from the world's leading how to specialist. When the vegetables begin to change color, add vegetable broth on it. Transfer the soup to a food processor and blitz until smooth. First published on Thu 6 Jun 2013 03.00 EDT. For this recipe, you want the real stuff: big, emerald bunches, crunchy and properly peppery. Reduce to a simmer and cook for 5 minutes. Cover and simmer for 10 mins or until the potato is tender. Add in the watercress stems and simmer for another 15 minutes. There isn't much in the way of outlandish extras this week. Like soft round lettuces, fiery yellow mustard and corned beef, watercress is the unfortunate victim of the assumption – now, happily, being challenged on all fronts – that foreign equals better. And is it better to deep or shallow fry? Imagine that such sophisticated and mouthwatering dish can be cooked by you quickly and easily. Henry Mayhew notes in his 1851 survey London Labour and the London Poor: "The first coster cry heard of a morning in the London streets is of 'Fresh wo-orter-creases'. Increase the heat to high, add the watercress and a pinch of salt, cover with a lid and cook for 30 seconds. Stir in the potato and stock and bring to the boil. Bring to just below the boil, cover and simmer for 5 minutes. Blanching them separately seems the best idea here – Cotter's soup is gloriously green. Tip out into a colander, and then into the iced water. Reduce the heat to a simmer and add 100g watercress. Boil in vegetable broth for about 5 minutes. Bareham's milk and double cream combination seems to work best, providing a certain comforting richness without overwhelming the cress. 5. Vegetarian recipes. Raymond Blanc goes for four minutes, Rowley Leigh a mere two, but swiftest of all is Denis Cotter in his book Wild Garlic, Gooseberries and Me, blanching them separately then plunging the… 2. Garlic, as used by Blanc and Cotter, seems a little too harsh. Available for everyone, funded by readers. Cotter adds a slug of white wine and a sprig of thyme, which gives it a curiously Frenchified flavour. Raymond Blanc goes for four minutes, Rowley Leigh a mere two, but swiftest of all is Denis Cotter in his book Wild Garlic, Gooseberries and Me, blanching them separately then plunging them under a cold tap to cool down before adding to the soup. When the pork is tender (after about 1 hour of simmering), add the chopped watercress to the soup pot, and season with salt. Those that sell them have to be on their rounds in time for the mechanic's breakfast, or the day's gains are lost." Stir in the watercress leaves. It's double cream for Cotter and Bareham (though she uses far more milk than cream), single or whipping for Grigson and fancy creme fraiche for Smith and Blanc, which I think adds a jarring tanginess to the finished dish. 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