What are the best tips for the production of watercress?
There are endless recipes and possibilities in the production of watercress soup, a light or creamy meal in which the main component is a spicy watercress. No matter what recipe you choose, some good tips for making this food include removal of stems from the watercress and waiting for the soup almost completed by cooking before adding it to the rest of the ingredients. If you want to protect yourself from injuries and your counters from the clutter, stretch the soup in the blender doses, or watch the recipes that require this step, use a submersible blender. Recipes often indicate a small amount of heavy cream, often to balance the spice of watercress; However, this component should always be added just before the soup is removed from the heat.
The water river stems leave a lot desirable in terms of texture, often hard, which is usually not desirable in the soup. Even if you plan to enforce everything together, it is still recommended that you take the more thine -friendly part of the stems before cooking with them. If you make soupFor a cress that does not require mixing, use only leaves and thin stems near the base to keep the texture and tasty food.
As with any soup in which fine vegetables are used, one of the best tips for making watercress is to add the main ingredient at the very end of the cooking time. In order to achieve the best taste, supplies and other ingredients should be allowed to join together, but the time required for this step in most recipes can turn fresh creek into coughs. For this reason, the cress should only be added when it remains about five to seven minutes at the time of cooking if you cook the soup for only three to four minutes if the recipe requires it to bring it to a boil.
Some of the most popular types of watercress are ureed subruses, in which all ingredients are mixed together to form a strong cream meal. However, mixing hot soup can be dangerous and wPinava. If you are using a blender, the best soup at once is the soup at once, even if it looks like there is enough space. When the hot soup is overcrowded, you can burn your hand when you hold the lid on the blender or cause the lid to completely pop up and send the soup cress throughout the kitchen. Ideally, a submersible blender should be used, because it allows you to mix everything in the same pot in which they cook.
Extremely popular accessory to soup soup is a heavy cream, although timing for adding this ingredient is essential. Naturally slightly sweet, heavy cream can help align the spicy watercress and other pepper ingredients such as horseradish. Despite this, the cream should never cook when it is added to the soup, because the heat can repeat and destroy its taste. Instead, make sure you add it either before or directly after removing the soup cress from the heat. The soup will still be warm enough to warm the cream, but not too hot to burn it.