Advertisement

Watercress Soup & Quiche Lorraine

May 07, 2017 09:51 AM

Chef and cookbook author Carole Murko returns to the Let's Eat Kitchen with refreshing Watercress Soup, along with a delicious Crustless Quiche Lorraine.

Watercress Soup

Advertisement – Content Continues Below

When I think of watercress, English tea sandwiches come to mind. And they are quite tasty.  But what if it’s freezing cold outside, you’ve consciously turned your heat off for the season and you need a little bit of something to warm your insides and your hands.  Last week when preparing for a small dinner party I was planning on a watercress salad with a tarragon vinaigrette. But I was so chilled I decided to make soup instead.  I thought, what if I made a Watercress and Potato Soup?  (Analogous to Potato Leek.)  So, I took my potatoes and onion, some chicken broth and voila!

Ingredients

  • 2-3 Large Russet Potatoes, peeled and cubed
  • 1 large onion, chopped
  • 2 Tbsp Olive Oil +/-
  • 4-5 Bunches Watercress or Upland Cress, cleaned and coarsely chopped
  • 2 quarts chicken stock
  • Salt & Pepper to taste
  • Heavy Cream
  • Chives as garnish

Directions

  1. Heat the olive oil in a soup pot. Add the onions and sauté for a few minutes, add the potatoes and sauté until they get a touch golden.
  2. Add the chicken broth and bring to a boil. Then lower to a simmer until potatoes are cooked (about 15 or so minutes.)
  3. Throw the watercress into pot and cook until wilted, about a minute.
  4. You can serve as is or put into a food processor to make a “creamed” version.
  5. Add salt and pepper to taste and a splash of heavy cream (not necessary but makes it a tad creamier).
  6. And garnish with minced chives (which are growing like crazy in my garden this spring)
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes

    Yield: 4-6 servings

     

     

    Crustless Quiche Lorraine

     

    Quiche Lorraine was a big hit in the 1980’s. We were all aspiring to create classic French dishes. Here’s my re-invention – a crustless version for those of us who are avoiding gluten. It’s perfect for a spring luncheon or brunch, served with watercress soup, a salad and bread (gluten free preferred!)

     

  • 1 1/2 tablespoons plain bread crumbs (I use Gluten free ones)
  • 1 cup chopped onions
  • 1 cup diced cooked ham (1/4 pound)
  • 1 tablespoon unsalted butter
  • 2cups shredded Swiss cheese
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ tsp pepper

    PREPARATION

  • Preheat oven to 425°F
  • Butter pie plate
  • Sprinkle all over with bread crumbs.
  • Melt butter in skillet, add onions and ham. Saute over medium-high heat, stirring occasionally, until slightly golden, about 5 minutes.
  • Spread into pie plate.
  • Sprinkle cheese on top.
  • Whisk together eggs, cream, milk, pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes.
  • Cool slightly before cutting into wedges and Enjoy!!

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30-35 minute

Yield: 4 servings

Carole Murko of Heirloom Meals

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

Advertisement
Advertisement
Advertisement
Manchester-based band playing in Glens Falls

Possible arson under investigation in Cairo

To many Americans, Memorial Day has lost its meaning

Hundreds attend annual Memorial Day parade in Rensselaer

Albany gym holds Memorial Day tribute workout

Advertisement