Watercress Soup

Watercress Soup Recipe

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Natasha Nalley


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 votes

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

How to Make Watercress Soup


  • 1Chop watercress leaves and stems, reserving a few leaves for garnish. Peel and thinly slice potatoes.
  • 2In 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.
  • 3Pour in the stock, bring to a boil, season and simmer 10-15 minutes, stirring occasionally.
  • 4Cool 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).
  • 5The soup should be the consistency of very thin cream. It will thicken on cooling; if necessary, add a little more stock.
  • 6If you want to serve cold, Cover the soup tightly, let cool, then chill it.
  • 7Optional: Put a dollop of sour cream in each bowl, garnish with watercress leaves.

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About Watercress Soup

Main Ingredient: Potatoes
Regional Style: American

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