Watercress Soup
This Watercress Soup Recipe turns a peppery, often overlooked green into a silky, comforting bowl in under 40 minutes. It leans on the same gentle technique used in French bistro classics, where potatoes are simmered until tender, then blended smooth. The watercress adds a fresh, slightly spicy edge that keeps the soup from tasting one note.
Equipment
- Large soup pot or Dutch oven Enameled cast iron recommended for even heat distribution
- Immersion blender or stand blender
- Fine-mesh strainer optional, for extra silky finish
- Wooden spoon
- Ladle
Ingredients
- 3 tablespoons unsalted butter 42g
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 cloves garlic minced
- 1 pound Yukon Gold potatoes about 454g, peeled and diced into ½-inch cubes
- 4 cups low sodium chicken stock or vegetable stock, 960ml
- 2 bunches fresh watercress about 8 ounces or 227g, tough stems trimmed, leaves and tender stems roughly chopped
- 1/2 cup heavy cream 120ml
- 1/4 teaspoon ground nutmeg optional
- salt and freshly ground black pepper to taste
For Serving (Optional)
- crème fraîche for garnish
- crusty baguette or sourdough for dipping
- simple green salad with lemon vinaigrette
- crispy bacon bits or croutons scattered on top
- poached egg for a heartier lunch bowl
- grilled cheese sandwiches for a comforting pairing
Instructions
- Prepare the watercress by submerging in cold water to remove grit, then trim the tough stems.
- Peel and dice the potatoes, onion, and mince the garlic, keeping them separate.
- Melt the butter in a large soup pot over medium heat. Add the diced onion and cook until soft and translucent.
- Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
- Add the diced potatoes and chicken or vegetable stock to the pot. Bring to a boil, then reduce to a gentle simmer.
- Cover partially and let the potatoes cook for 15 to 18 minutes until they are fork tender.
- Stir the chopped watercress and optional nutmeg into the pot. Simmer for 2 to 3 minutes until the watercress wilts and turns bright green.
- Remove the pot from heat and puree the soup directly in the pot with an immersion blender until completely smooth.
- For extra silkiness, pass the blended soup through a fine mesh strainer into a clean pot.
- Return the pureed soup to low heat and stir in the heavy cream. Warm gently for 2 to 3 minutes without boiling.
- Season with salt and pepper to taste. Ladle into bowls and garnish with crème fraîche if desired.
Notes
- Choose watercress with crisp, dark green leaves and no yellowing or wilting for the best flavor.
- Do not let the onions or garlic brown, since browning adds bitterness to the finished soup.
- Add the watercress at the very end so it keeps its bright color and peppery bite.
- Blend while the soup is still warm for the smoothest possible texture.
- Taste and adjust salt after adding the cream, since it mellows the seasoning slightly.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months, leaving room for expansion.
- Thaw frozen soup overnight in the refrigerator before reheating gently on the stovetop without boiling.
- Add a splash of stock or cream if the soup looks too thick after reheating.
- This soup can be served hot or chilled – if serving cold, chill for at least 2 hours and stir well before serving.
Nutrition
Serving: 1BowlCalories: 190kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 420mgPotassium: 540mgFiber: 2gSugar: 3gVitamin A: 45IUVitamin C: 25mgCalcium: 8mgIron: 6mg
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