Inezandvinoodh ( @inezandvinoodh ) Instagram Profile

inezandvinoodh

Inezandvinoodh

Charles Star Matadin. other family members are Leonardo Moon Matadin and Theodore Fish Matadin ( the Australian Labradoodles) *_>

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Inezandvinoodh Profile Information

  • Yessssss ! Our San Fran chef @chefjasonedwards is on insta!!!! This was our favorite dish when he was our chef in New York! Now we can all enjoy this crazy healthy  soup at home again !! Kisses iv #Repost @chefjasonedwards
・・・
Now what to do with that vegetable stock from my previous post? A favorite with the New York fashion-editor set, this delicious watercress soup—loaded with minerals and antioxidants—was the most frequently requested dish during the years I spent cooking for my favorite clients, photographers @inezandvinoodh. You’ll need a high-speed blender (like @vitamix) for the best results.

Chilled Watercress Soup

2 large yellow onions, sliced thinly 
Extra-virgin olive oil
1 medium yukon gold potato, peeled and diced small 
1 quart vegetable stock (see previous post for recipe)
3–4 bunches watercress, washed and roughly chopped, reserving a few sprigs for garnish 
salt & pepper

In a covered pot, sweat onions with a good pinch of salt and some olive oil over medium-low heat until very soft, about 20–25 minutes, stirring occasionally to avoid browning. Add potato and vegetable stock and bring to boil, then simmer until potato is tender, about 5 minutes.

Meanwhile, prepare an ice bath: Fill a large metal bowl full of ice and add a couple cups of water. Nest a slightly smaller metal bowl inside the bath.

Add watercress to the pot all at once, stirring it into the hot stock, then cover the pot and cook for 2 minutes. Place the pitcher of a high-speed blender in the sink and quickly but carefully pour the soup into the vessel (be sure to wear oven mitts or hold pot handles with dry dish towels). Blend on high for about 30–45 seconds until the soup is bright green and smooth. Pour the soup into the smaller metal bowl nestled in the ice bath, and then quickly stir until cool. This is the fastest way to cool a soup and preserve its vibrant color.

Season with salt to taste. Add cold stock or water to thin, as necessary. Serve immediately or refrigerate until needed; the soup will thicken as it sits and chills, so it may need to be thinned with more stock or water and seasoned with another pinch or two of salt when you are ready to serve.

To serve: Ladle
  • Yessssss ! Our San Fran chef @chefjasonedwards is on insta!!!! This was our favorite dish when he was our chef in New York! Now we can all enjoy this crazy healthy soup at home again !! Kisses iv #Repost @chefjasonedwards
    ・・・
    Now what to do with that vegetable stock from my previous post? A favorite with the New York fashion-editor set, this delicious watercress soup—loaded with minerals and antioxidants—was the most frequently requested dish during the years I spent cooking for my favorite clients, photographers @inezandvinoodh. You’ll need a high-speed blender (like @vitamix) for the best results.

    Chilled Watercress Soup

    2 large yellow onions, sliced thinly 
    Extra-virgin olive oil
    1 medium yukon gold potato, peeled and diced small 
    1 quart vegetable stock (see previous post for recipe)
    3–4 bunches watercress, washed and roughly chopped, reserving a few sprigs for garnish 
    salt & pepper

    In a covered pot, sweat onions with a good pinch of salt and some olive oil over medium-low heat until very soft, about 20–25 minutes, stirring occasionally to avoid browning. Add potato and vegetable stock and bring to boil, then simmer until potato is tender, about 5 minutes.

    Meanwhile, prepare an ice bath: Fill a large metal bowl full of ice and add a couple cups of water. Nest a slightly smaller metal bowl inside the bath.

    Add watercress to the pot all at once, stirring it into the hot stock, then cover the pot and cook for 2 minutes. Place the pitcher of a high-speed blender in the sink and quickly but carefully pour the soup into the vessel (be sure to wear oven mitts or hold pot handles with dry dish towels). Blend on high for about 30–45 seconds until the soup is bright green and smooth. Pour the soup into the smaller metal bowl nestled in the ice bath, and then quickly stir until cool. This is the fastest way to cool a soup and preserve its vibrant color.

    Season with salt to taste. Add cold stock or water to thin, as necessary. Serve immediately or refrigerate until needed; the soup will thicken as it sits and chills, so it may need to be thinned with more stock or water and seasoned with another pinch or two of salt when you are ready to serve.

    To serve: Ladle
  •  955  23  14 hours ago

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  • Happy birthday darling @reesewitherspoon you are a star inside and out! Kisses iv
  • Happy birthday darling @reesewitherspoon you are a star inside and out! Kisses iv
  •  1,464  17  22 March, 2019
  • @kaws at our meeting in LA ! Kisses iv
  • @kaws at our meeting in LA ! Kisses iv
  •  600  16  21 March, 2019

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  • Still my all time favorite piece of art! The mesmerizing paintings of @robertgreene21 are at Mitchel Algus gallery ! Kisses iv
  • Still my all time favorite piece of art! The mesmerizing paintings of @robertgreene21 are at Mitchel Algus gallery ! Kisses iv
  •  719  9  17 March, 2019