{"id":7989,"date":"2022-02-05T20:20:17","date_gmt":"2022-02-05T19:20:17","guid":{"rendered":"https:\/\/lesmenusplaisir.com\/?p=7989"},"modified":"2022-07-20T10:55:26","modified_gmt":"2022-07-20T08:55:26","slug":"watercress-veloute","status":"publish","type":"post","link":"https:\/\/lesmenusplaisir.com\/en\/watercress-veloute\/","title":{"rendered":"Watercress velout\u00e9"},"content":{"rendered":"<p>This recipe is simple, savoury and doesn\u2019t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you\u2019ve purchased them.\n\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\n    \n    <h4 itemprop=\"name\">Watercress velout\u00e9<\/h4>\n        <div class=\"recipe-info\">\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"5 February 2022\">5 February 2022<\/div>\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: 6<\/div>\n                            <div class=\"prep-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"prepTime\" content=\"PT10M\">Prep<\/label>: 10 min<\/div>\n                            <div class=\"cook-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"cookTime\" content=\"PT30M\">Cook<\/label>: 30 min<\/div>\n                            <div class=\"total-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"totalTime\" content=\"PT40M\">Total<\/label>: 40 min<\/div>\n                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\n            <\/div>\n            <div class=\"recipe-print\">\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\n    <\/div>\n            <p class=\"recipe-summary\" itemprop=\"description\">Add croutons, small bits of fried black sausage, sunflower seeds, crushed hazelnuts or just some chunks of gorgonzola to add some spice to your velout\u00e9. A dash of truffle oil will be great too.<\/p>\n        <p class=\"recipe-author\">By: <span itemprop=\"author\">Chantal<\/span><\/p>\n        <div class=\"row\">\n                <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\n          <h5>Ingredients<\/h5>\n          <ul>\n                            <li itemprop=\"recipeIngredient\">1 bunch of watercress (150 g)<\/li>\n                            <li itemprop=\"recipeIngredient\">1 roughly chopped onion (80 g)<\/li>\n                            <li itemprop=\"recipeIngredient\">2 garlic cloves<\/li>\n                            <li itemprop=\"recipeIngredient\">1 L of vegetable or chicken broth<\/li>\n                            <li itemprop=\"recipeIngredient\">1 potato (120 g)<\/li>\n                            <li itemprop=\"recipeIngredient\">10 g butter<\/li>\n                        <\/ul>\n      <\/div><\/div>\n                  <div class=\"col-md-7\">\n        <div class=\"recipe-directions\">\n            <h5>Directions<\/h5>\n            <ul>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 1<\/span>\n                    <span itemprop=\"text\">Fry the peeled and chopped onion in the butter, then add the peeled potato cut in chunks, the salt, the pepper and cook and stir for about 5 minutes.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 2<\/span>\n                    <span itemprop=\"text\">Add the broth when hot, cover, and let it cook for about 20 minutes. This part can be done in advance.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 3<\/span>\n                    <span itemprop=\"text\">Then add the washed watercress. Bring to a boil and let it simmer for only 2 to 3 minutes. That way the watercress will maintain its nice green color.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 4<\/span>\n                    <span itemprop=\"text\">Use your soup mixer for the velout\u00e9 finish and once you have checked on the seasoning, serve immediately in a mug or a bowl. This velout\u00e9 can be stored several days in the refrigerator. To maintain the savory taste, just warm up the necessary quantity at a time.<\/span>\n                <\/li>\n                            <\/ul>\n        <\/div>\n    <\/div>\n        <\/div>\n<\/div>\n    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is simple, savoury and doesn\u2019t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you\u2019ve purchased them.<\/p>\n","protected":false},"author":2,"featured_media":6445,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[519,311,313,564,569,547,561,332,333,339],"tags":[],"class_list":["post-7989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-autumnal-dishes","category-chic-dinner-party-recipes","category-for-vegetarian","category-healthy-recipes","category-recipes-for-two","category-recipies-filled-with-the-flavors-of-spring","category-recipes-with-low-gi","category-salty-recipes","category-starters","category-warm-soups-broths-and-veloutes"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/7989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/comments?post=7989"}],"version-history":[{"count":1,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/7989\/revisions"}],"predecessor-version":[{"id":7990,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/7989\/revisions\/7990"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media\/6445"}],"wp:attachment":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media?parent=7989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/categories?post=7989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/tags?post=7989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}