Potato-Watercress Soup with Sesame
Buttery Yukon Gold potatoes combine with the peppery flavor of watercress to make a luxurious soup accented by a touch of toasted sesame oil. I really enjoy the taste of watercress but I dont have enough recipes to use it. This sounds lovely.
Buttery Yukon Gold potatoes combine with the peppery flavor of watercress to make a luxurious soup accented by a touch of toasted sesame oil. I really enjoy the taste of watercress but I dont have enough recipes to use it. This sounds lovely.
- salt
- 1 1/2 tablespoons peanut oil (or other veg oil)
- 5 shallots chopped
- 4 cups vegetable stock
- 1 1/2 lbs yukon gold potatoes peeled and diced
- 1/2 cup dairy-free milk of your choice (or milk )
- cayenne
- 2 bunches watercress tough stems removed, and finely chopped
- 1 tbs toasted sesame oil
- 1 tbs sesame seeds for garnish
- Carbohydrate 57.1207934122909 g
- Cholesterol 1.2 mg
- Fat 14.6414358061272 g
- Fiber 4.46466214562493 g
- Protein 6.50730389168888 g
- Saturated Fat 2.44596138050443 g
- Serving Size 1 1 Serving (1677g)
- Sodium 5676.03203961835 mg
- Sugar 52.656131266666 g
- Trans Fat 0.765966467232333 g
- Calories 375 calories
Step-by-step
- Heat 1 tbs of the peanut oil in a large pot over medium heat. Add the shallots, cover and cook until softened, about 5 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat to low, season with salt to taste, and simmer until the potatoes are soft, about 30 minutes.
- Pass the potato mixture through a food mill into a large bowl. Stir in the milk and season with cayenne to taste. Return to the pot and keep warm over low heat.
- Heat the remaining 1/2 tbs oil in a medium-size skillet over high heat. Add the watercress and stir-fry until just wilted, about 2 minutes. Remove from the heat, toss with the sesame oil, and add to the soup, stirring to combine. Serve hot, garnished with the sesame seeds.
Raw ingredients provide measurements, yet silence reveals how texture transforms under heat. Starchy Yukon Golds demand deliberate handling to prevent a gluey consistency, shifting the final mouthfeel from velvety to gummy if overworked.
- Process cooked potatoes exclusively through a food mill fitted with a medium disc, avoiding immersion blenders that rupture starch granules and release excessive amylose.
- Cool finished soup rapidly within two hours in an ice water bath before transferring containers to the refrigerator for storage up to three days.
- Omit the dairy-free milk component entirely when preparing bases destined for the freezer, as emulsions frequently break and separate during sub-zero storage.
- Incorporate freshly thawed milk gently over low heat, maintaining a temperature below 185 degrees Fahrenheit to prevent curdling or scorching.
- Scale batches linearly by multiplying every aromatic and liquid measure by the exact guest count factor, noting that pot surface area dictates evaporation rates during the simmer.
Precise thermal control ensures the watercress retains its bright pigmentation without darkening the broth. Gentle reheating restores the emulsified fat without altering the pepper-forward profile of the greens.
