Real Recipes From Real Home Cooks ®

watercress soup

(2 ratings)
Recipe by
Natasha Nalley
Frederick, MD

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.

(2 ratings)
yield 4 serving(s)
method Stove Top

Ingredients For watercress soup

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

How To Make watercress soup

  • 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.