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 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!
Another amazing salad dressing recipe from my grandparent’s Supper Club/restaurant in Chicago! While it is a bit heavier than Aunt’s Ruth’s Amaaaaazing Salad Dressing, it has the ability to transform any salad into something you literally cannot stop eating. While the original dressing is below, I will probably add a lot more fresh garlic to the dressing next time because a) its called GARLIC dressing, and b) we are insane garlic lovers over here!
Creamy Salad Dressing
Time to Make: 5 minutes
2 cups sour cream
1 cup mayonnaise
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp lemon juice
1/2tsp accent seasoning (*See Note Below!) / Fresh ground pepper
2 large cloves of fresh garlic
Thin with Milk
To make the dressing, combine all ingredients into a large quart sized mason jar. Mash or press the garlic in a garlic press…. and voila! If the dressing feels a bit thick, add milk to the consistency you like. Store in refrigerator, and eat at leisure.
*Accent Seasoning – Apparently this is loaded with MSG…. so feel free to omit, use fresh pepper instead. I’m just copying the family recipe, don’t shoot the messenger 🙂