Watercress Soup
This Watercress Soup, known as “Soupe de Cresson” in French, is a typical recette de grand–mère, aka a “grandmother’s recipe”. Made of onions, potatoes for extra body, and bright peppery-tasting watercress, this soup offers healthy comfort for the soul. But you can still dress it up with a dollop of crème fraiche for a touch of richness. About Watercress An aquatic perennial plant, Watercress has a succulent texture with a distinctive peppery taste, similar to mustard greens. The fresh, raw leaves are sometimes too peppery for some people – but once…
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp (14g) unsalted butter
- ½ onion or 1 shallot, peeled and diced
- 3 medium-sized potatoes (about 500g potatoes), peeled and cubed
- 300-350g fresh watercress (leaves & stems), washed
- 4 cups (950ml) vegetable stock (ideally, low-sodium)
- Optional: salt and pepper, to taste
- For serving:
- crème fraiche (optional)
Instructions
- 1
Step 1 - In a large heavy bottom pot, over medium heat, add the butter and let melt. Add the diced onions (or shallots) and cook for 1-2 minutes, stirring frequently, until fragrant and translucent.
- 2
Step 2 - Add the cubed potatoes and stir. Add the watercress, stock and stir. The liquid should cover the watercress entirely. Bring to a simmer, cover with a lid and let simmer for about 20 minutes, until the potatoes are fork tender.
- 3
Step 3 - Reserve about 1 cup of the liquid in a bowl. Using an immersion blender, mix the soup ingredients until smooth. – or, working in batches, purée soup in a blender until smooth and return soup to pot. Add some of the reserved liquid (if needed) to reach desired consistency. Season with salt and pepper to your liking.
- 4
For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche. Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured). Enjoy immediately.