This came from the good ol’ Aunt Ruth’s cookbook, which are also recipes from my family supper club Murphy’s I believe. I loooove watercress in soups (mostly miso!) but this recipe is a keeper because watercress is the star.
Also, when the recipe calls for whipped cream, I’m going with sour cream for the below. Not today’s ‘whipped cream’ from a canister 🙂
Aunt Ruth’s Watercress Soup
1 bunch watercress
3 leeks, chopped
1 onion, chopped
3 potatoes cooked and grated
4 tablespoons butter
3 cups stock
1 cup of milk
1 cup half and half cream
1 tablespoon salt
Whipped cream for garnish (Or Sour cream instead)
Salute leeks and onions in butter. Add the grated potatoes and the stock. Cook until tender, about 45 minutes. Boil watercress in salted water for about 2 minutes. Drain and put in a blender with leek and onion mixture. Add milk and half-and-half. Serve hot or cold with a dollop of whipped cream on each cup.
Another recipe from my grandparent’s supper club Murphy’s. And wow…. thats a lot of cheese 🙂 As someone who adds extra veggies to everything I’m cooking to make it healthier, I winced a little when I re-read this. But let me tell you: THIS IS DELICIOUS! This is still a family favorite for us, my dad will make a huge pan for ‘special occasions.’ I believe I had it last when Brett came to the cottage for the first time and met my dad and brother. We pulled out all the stops 🙂
Also, judging from the recipe, this makes a TON of servings (it was a restaurant recipe, so they probably made this daily). It can be halved or quartered… or eighthed 🙂
Au Gratin Potatoes
Prep Time: 1 hour
1 cup butter
1/2 cup flour
2 tablespoons salt
1 gallon milk
3 lbs american cheese, grated
1 lb parmesan, grated
1 tablespoon paprika
Boil potatoes, skin and cool. Once cool grate the potatoes with a regular cheese grater. In a pan over medium heat: melt butter, add flour and blend slowly. And 1/2 of the milk and all of the cheese. When cheese is melted add salt and remaining milk. Add grated potatoes until a medium custard consistency. Put in individual casserole dishes. Sprinkle parmesan cheese and paprika on top. Bake in hot over or broiler until bubbly all over.
Another great classic French recipe! Pretty much what malty cheesy potato dreams are made of. Traditional French aligot uses a special cheese that has to be 24-48 hours fresh from a region in franch… but since that doesn’t get imported into America, fresh mozzarella packed in water will do!
Prep time: 5 minutes
Cook time: 35 minutes
2.5 lbs yukon gold potatoes
3/4 cup creme fraiche or sour cream
2 cloves garlic
14 oz fresh mozzarella
Cube and bring potatoes to a boil until tender. One finished, pass through a ricer to make a smooth puree.
Bring the potatoes back to a pot, and on low heat, add the creme fraiche, stir in whole garlic cloves, and add the mozzarella cheese. Heat for 15 minutes, stirring in a figure 8 pattern until smooth and melty, serve HOT!
Probably one of the best soups I’ve ever made! A French summer harvest soup featuring fresh picked zucchini, green beans, and tomatoes! And also features basil (which we grow a lot of!) in the pistou/pesto. We always have dried beans around too, so this recipe is great because it utilizes a few different kinds. Excellent for lunch as well! This was a huuuge hit with Brett! Would probably add carrots next time.
And its super fun to mix the pistou in one spoonful at a time 🙂
Soupe Au Pistou
Prep time: 30 minutes (plus soaking overnight)
Cook time: 3 hours
1/2 cup dried cannellini beans, soaked overnight
1/2 coup dried cranberry beans, soaked overnight
2 lbs zucchini
2 lbs green beans, chopped into bite sized pieces
2-3 waxy potatoes
1 cup elbow macaroni (or other desired pasta shape)
1.5 lbs ripe tomatoes
1 large bunch basil
3 cloves garlic
1/4 cup olive oil
1 cup grated gruyere or parm (optional)
For the Soup
Bring the cannelloni and cranberry beans to a boil and skim foam off top. Simmer and cook for about 2 hours until the beans are tender. Dice the zucchini and the potatoes into a small dice (1.5 inches) and add to the pot with the beans. Add green beans as well. Simmer until the zucchini disintegrates (about an hour). Mash a few pieces of zucchini and potatoes against the side of the pot for thickness. Add macaroni, taste and season.
For the Pistou
In a food processor: peel and seed tomatoes and blend into a sauce. Set aside, and rinse out the processor bowl.
Add roughly chopped garlic, basil, and olive oil. Blend until smooth, then add the tomatoes and blend again.
Before serving, the soup, stir in the pistou into the soup pot.
If desired (but not vegan) can serve with parmesan or gruyere cheese at the table.