Watercress Soup Recipe

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Watercress Soup

Natasha Nalley

By
@MomInMD

This soup can be served warm or cold. Garnish with a few sprigs of watercress. Another great company soup, and a variation on the old potato soup.


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Comments:

Serves:

4

Method:

Stove Top

Ingredients

3 bunch
watercress
2-3 Tbsp
butter
3 medium
potatoes, thinly sliced
6 c
chicken stock
3 c
heavy cream
salt and pepper to taste
optional: sour cream

Directions Step-By-Step

1
Chop watercress leaves and stems, reserving a few leaves for garnish. Peel and thinly slice potatoes.
2
In a kettle, melt the butter and add watercress and potatoes; cover the pan and cook gently for 12-15 minutes or until the vegetables are very soft. Stir often.
3
Pour in the stock, bring to a boil, season and simmer 10-15 minutes, stirring occasionally.
4
Cool the soup slightly; then work it through a sieve or blender. Return to the pan with the cream; bring just to a boil and taste for seasoning (salt & pepper).
5
The soup should be the consistency of very thin cream. It will thicken on cooling; if necessary, add a little more stock.
6
If you want to serve cold, Cover the soup tightly, let cool, then chill it.
7
Optional: Put a dollop of sour cream in each bowl, garnish with watercress leaves.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American