Fresh Watercress, Potato And Celery Root Soup Recipe

Name: Fresh Watercress, Potato And Celery Root Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1or 2 jalapeno peppers, roasted in a small pan until the skin is blistered; 4 cups chicken stock, I used 2 cups chicken stock + 2 cups whey; 2 tablespoons unsalted butter; 1 large onion, finely chopped; 3 large garlic cloves, finely chopped; 1 large russet potato, peeled, cut into 1/2 - inch pieces; 1/2 medium celery root, peeled, cut into 1/2-inch pieces; 4 celery root shuts or 2 celery stalks, thinly sliced, leaves reserved; Coarse salt to taste; 1 tablespoon fresh thyme leaves; 4 cups packed watercress (about 4 bunches), washed and trimmed; Fresh lemon or lime juice for taste and brightness (optional); Sour cream or creme fraiche for serving

Servings: persons

1or 2 jalapeno peppers, roasted in a small pan until the skin is blistered
4 cups chicken stock, I used 2 cups chicken stock + 2 cups whey
2 tablespoons unsalted butter
1 large onion, finely chopped
3 large garlic cloves, finely chopped
1 large russet potato, peeled, cut into 1/2 - inch pieces
1/2 medium celery root, peeled, cut into 1/2-inch pieces
4 celery root shuts or 2 celery stalks, thinly sliced, leaves reserved
Coarse salt to taste
1 tablespoon fresh thyme leaves
4 cups packed watercress (about 4 bunches), washed and trimmed
Fresh lemon or lime juice for taste and brightness (optional)
Sour cream or creme fraiche for serving

1
In a medium pot over medium-low heat, bring the chicken stock to simmer; make a slit in the roasted jalapeno and add to the stock; simmer 2-3 minutes; remove from heat and discard the pepper.
2
Melt butter in a heavy large saucepan over medium-low heat. Add onion, garlic, celery and thyme; saute until tender, about 10-12 minutes.
3
Mix in stock, potato and celery root. Cover and simmer until potato and celery root are very tender, about 20-25 minutes.
4
Add the watercress and reserved celery leaves simmer just until wilted and tender, about 2 minutes. Remove from heat.
5
Using an emersion blender or a food processor or blender, puree soup in batches until desired smoothness (I like my soup to have some texture).
6
If using the food processor or blender, return soup to saucepan; taste and add salt and lemon juice, if desired. (Can be prepared one day ahead. Cool to room temperature; cover and refrigerate).
7
To serve hot, bring soup to simmer, ladle into bowls, garnish with a dollop of sour cream or creme fraiche and watercress leaves (photo #1) or mix in sour cream or creme fraiche (photo # 2 ). Enjoy!

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1or 2 jalapeno peppers, roasted in a small pan until the skin is blistered, 4 cups chicken stock, I used 2 cups chicken stock + 2 cups whey, 2 tablespoons unsalted butter, 1 large onion, finely chopped, and more.

Yes, Fresh Watercress, Potato And Celery Root Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Watercress, Potato And Celery Root Soup

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