|
|
Wild Watercress Soupt (Nasturtium officinale)
|
| Monday, December 15, 2008 |
Wild watercress soup is a delicious and nutritious recipe with the leaves in spring and early summer. The cress is rich in vitamins A and C, iron, iodine and phosphorus. Watercress has been used as part of a comprehensive response to lung cancer, larynx, esophagus, prostate, bladder, uterus, stomach and intestines. It can be used in the treatment of:
skin problems
bronchitis
winter colds or flu
liver or kidney fatigue
sinusitis
However, there are dangers: watercress May cause cystitis in some people and its medical use is not recommended for those with a delicate stomach or suffer from heartburn or acidosis. Excessive or prolonged use May lead to kidney problems. Some doctors advise use during pregnancy. Watercress often grows wild in rivers inhabited by water snails that carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advisable for this reason. The leaves of cooking for a short period eliminate the hazards. Make sure the rivers feeding into the creek that grows watercress is free of industry or agricultural pollution.
Ingredients for watercress soup: Choose watercress drinking water areas by pinching on the tops of the plants. Uprooting will destroy this resource for everyone. Compile a good handful for each person who will be sharing this delicious spring treat. Other ingredients for a soup for 4 persons are:
2 large potatoes
generous knob of butter
dash of olive oil (to prevent the butter from burning)
stock cube (chicken or vegetable)
salt and freshly ground pepper
single cream
Instructions:
1. Cube the potatoes and cook them gently in the oil and butter until they begin to soften
2. Add boiling water and dissolve the stock cube. Simmer for 10-15 minutes
3. Coarsely chop the watercress and add to the mixture for about 7 minutes, stirring occasionally
4. Liquidise and add in some single cream to taste. Add salt and pepper to taste
5. Using certain raw materials purchased watercress leaves and pepper for garnish
This nutritious soup is warming when hot summer and refreshing when served cold soup. Watercress is part of the family Nasturtium pepper whose leaves are well known for their nutraceutical value. In addition to containing high content of antioxidant vitamin C and beta-carotene, it contains vitamin E and is a natural antibiotic. It is sometimes used in complementary medicine to speed up the body of detoxification processes.
Thank you to Dr. A. Drac, J. Lust, R. Phillips
On the ebook called 'Wild Food' ongoing simonthescribe. If you wish to republish this article (this resource box intact), you find pictures of excellent quality to accompany him to http://www.simonthescribe.co. uk / wildwatercresssoup.html |
posted by neptunus @ 2:22 AM
 |
|
|
|
|
Post a Comment