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Recipe of the Day - May 26 (watercress bisque)
Watercress Bisque
Ingredients 2 tablespoons olive oil 2 teaspoons freshly-ground yellow mustard seeds (1 teaspoon whole) 4 cups watercress leaves 4 cloves garlic, crushed into a paste 1 teaspoon dried tarragon, finely crumbled 1 teaspoon dried marjoram, finely crumbled 1 teaspoon freshly grated nutmeg 1 teaspoon freshly ground white pepper 2 cups vegetable stock 1 cup peeled potato chunks, simmered in water to cover until tender and drained 1 tablespoon mellow (light-colored) miso (a fermented soy paste available in the refrigerator section of your natural foods store) 1/4 teaspoon salt or to taste Preparation Heat the olive oil in a large skillet over medium heat, add the ground mustard seeds and cook, stirring constantly, until the seeds pop, 1 to 2 minutes. Add the watercress, garlic, tarragon, marjoram, nutmeg and pepper and cook, stirring, for 5 minutes. Carefully transfer the cooked watercress mixture to a blender, add the remaining ingredients, and process until smooth, holding down the blender cover with a towel at first to prevent eruptions. Reheat gently if necessary. Serves 4 to 6. |
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