Watercress Soup

Watercress Soup

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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.

Rating:

★★★★★ 2 votes

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

How to Make Watercress Soup

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.

Printable Recipe Card

About Watercress Soup

Main Ingredient: Potatoes
Regional Style: American



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