With bunches of fresh watercress, there's nothing better than this healthy French classic, watercress soup. Naturally vibrant green, it's packed with vitamins with a gorgeous spicy flavour. Personally, I find it a bit cheesy without the cheese.
The French Love for Cresson and Watercress Soup
In France, it's popular in Autumn and Winter at the market to see stacks piled high of neatly tied bouquets of watercress.
Each time I discuss watercress with the market sellers, there's really only one recipe the French associate with it - and it's watercress soup! Approved by my French family - even my Corsican Parents-in-Law who adore soup. It receives a firm thumbs up each time. So now over to you to make it.
In April, there's even a Fête du Cresson in Veules-les-Roses. So if you fancy partying around watercress and learning more about it in France, this is where to go. For more on Normandy, read my top 10 reasons to visit Honfleur.
For its health benefits, how it's grown and more recipes,
see the Market Guide to Watercress.
How do you Make Watercress Soup Not Bitter?
Watercress is known for its fine leaves and particularly spicy, bitter taste when raw. However, this subsides when cooked and there's no need to even add any sugar or sweet vegetables.
Once cooked in soup with a floury potato and a little nutmeg, it even has a slight taste of cheese to it. Don't ask why but my daughters confirm they get that too. It's so naturally vibrant green too, there's no need to add any other green vegetable to it. That way you have it pure and simple: the taste is fabulous.
It's so good, I even add a little to make a Beurre Blanc sauce, elevating it to a sophisticated flavour that will have your guests intrigued.
Is Watercress Soup Good for You?
A comforting bowl of Soupe au Cresson is extremely healthy, as it contains iron, calcium, potassium and vitamin C - and is a great antioxidant and source of protein. It's even said to reduce the effects of skin ageing.
For more on pommes de terre and other potato varieties for cooking,
see French Potatoes.
Watercress Soup Ingredients
To get the best out of your watercress, I recommend not overloading on the ingredients. Keep it simple to appreciate its natural flavour. For this recipe, it's so good, I often double the quantities.
- Fresh watercress - choose the greenest as possible and try to make the soup if possible within 3 days of buying it.
- Potatoes - floury varieties are best for soup, such as Binje in France or King Edward, Maris Piper, Cosmos and Desiree.
- Onion and garlic - one of each, finely chopped.
- Ground nutmeg - please don't make it without nutmeg. It's the secret ingredient that works.
- Vegetable stock - or use chicken.
- Butter and olive oil - I use a mixture of both.
How to Make French Watercress Soup
First prepare the watercress. Chop off the bottom stalks where the bundle is tied and wash the leaves. If they're particularly gritty, wash in a bowl of water with a few drops of vinegar. Discard only the large, thick stalks and keep the thin ones with the little leaves on them. Keep a few little leaves aside for the garnish.
Chop a small onion, a garlic clove and potato. In a large saucepan, heat the butter and olive oil until melted (not browned). Sweat the chopped onion and garlic for about 5 minutes until translucent and add the ground or grated nutmeg.
Over a medium heat, add the chopped potato, watercress and cover with the vegetable stock (or chicken if you prefer). Heat on high at first, then reduce heat to a simmer and cover with the lid slightly askew to let a little steam escape.
Cook gently for about 20 minutes or until the potato is soft.
Blitz the soup with an immersion blender then add salt and pepper to your taste (for salt, I use French fleur de sel, otherwise UK Maldon salt or US Celtic salt).
How Long Can I Keep it?
- Cool then keep in the fridge covered for up to 2 days.
- The soup freezes well. Leave the soup to cool and chill in the fridge in large jam jars or sealed bags then transfer to the freezer. Use within 3 months.
How to Serve Watercress Soup
Watercress is so good with light accompaniments, so not to interfere too much with its subtle flavours. Top with the little watercress leaves, swirl in a dash of cream or a wee dollop of crème fraîche. It's excellent paired with cheesy bread. Here are some serving ideas:
- A crusty baguette with either a little butter or dip into good olive oil.
- For something fun, why not surprise your guests with a mini savoury Mad Mac herb macaron? The recipe is on page 97 of Mad About Macarons.
- Lovely served with fluffy cheese scones.
- Serve as mini soups as an apéritif with mini Parmesan cheese biscuits.
Watercress Soup (Soupe au Cresson)
Ingredients
- 25 g (1oz/ ¼ stick) butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- ¼ teaspoon ground nutmeg
- 1 large floury potato (Binje, Maris Piper) peeled, roughly chopped
- 750 ml (1½ pints/ 3 cups) vegetable stock (or chicken)
- 1 large bunch of watercress 200g once prepared - smaller stalks included (big woody ones discarded)
- good pinch Salt & pepper to taste
Instructions
- Wash the watercress, drain and set aside. Chop off the bottom stalks and keep the smaller stalks (discard the large, thick stalks) and reserve a few smaller leaves for the garnish.
- Heat the butter and olive oil in a large saucepan and sweat the onion and garlic until cooked but not browned for about 5 minutes.
- Add the nutmeg then the chopped potato, watercress leaves (including the smaller stalks) and stock. Heat to a brief boil then lower the heat and simmer, covered with the lid slightly askew to let some steam escape. Simmer gently for up to 20 minutes until the potato is cooked through.
- Blitz the soup with an immersion blender or in a food processor until smooth. Season with salt and pepper to your taste.
Notes
This post was first published 5 November 2013 but has now been completely updated.
Susan E. Nielsen
Bonjour Jill
I made your watercress soup. Absolutely delicious!
Watercress is very nutritious. Your recipe made it enjoyable for all at our table.
Thank you.
Jill Colonna
So happy you all enjoyed it, Susan. Isn't it so good? Thanks so much for popping back to tell us!
Christina
Such a light and delicious soup. I say everyone should try it!
Jill Colonna
Thanks Christina. Agreed. Looks like any other green soup but the taste is so beautifully different. Let's just hope it's easy to find watercress outside of France!
Tracy W
Thank you. I have now learned something new. I never ever knew how watercress was grown and harvested. Now the 'water' in watercress makes a lot of sense. I somehow thought it was just grown like most other veggies...in the soil. You learn something new every day !
Gintare @Gourmantine
I've missed so many of your posts Jill, but it's always a pleasure to catch up! Watercress soup does sound very interesting, never tried it before, but perhaps I need all the vitamins to resist the creeping up cold. 🙂
Jill
Pleasure to see you popping in!
Jamie
What is funny is that last Friday at the market husband pointed and said "Oh look! Cresson!" I love your little trip because I did not know there was a special place devoted to cresson! This is so interesting but more than that wow is it pretty! A great little adventure - even though I can imagine how disappointed you must be about your back and your safari 🙁 But a lovely little escapade, Jill! I love discovering new hidden parts of France like this!
Jill
Thanks, Jamie. Well, I guess it's perhaps not so hidden now 😉
Highly recommend you take a wee jaunt there - not far for you in Nantes.
June S
Dad grows watercress in the new greenhouse. In fact I think it must have been bought for this purpose. Those egg and cress sandwich fingers at Musselburgh sure has lasting memories. M & S sells brioche fingers so with egg filling we are sorted. We loved this area in Normandy as well - must go back. Especially poignant at Remembrance Day.
Jill
Interesting comment, Mum - as we've been used to garden cress in sandwiches - I take it that's what Dad is growing in the new greenhouse? I've not really appreciated watercress until going to Normandy. The flavour between the garden - or mustard - cress is so different, although they are related.
Yes, highly emotional going to Normandy on the landing beaches. Coming up in the next post.
JP Durand
I think you've just helped me plan a weekend away Jill. Any good addresses? 😉
First time I've seen watercress being harvested too. Soup looks great.
Jill
It's a great spot for a weekend away - and this weekend is a long one too! I'll put together a post on this soon, especially as I've just created an account on TripAdvisor as didn't agree with the comments in this area. I highly recommend staying at the Casino Hotel in Saint-Valery-en-Caux just next to Veules-les-Roses. And in Veules, there's a great crêperie, Le p'tit Veulais.
Jean-Pierre
Hi Jill,
I can't thank you enough for your recommendations and for your email with more addresses. Enjoyed an amazing long weekend last week and you were spot on! Merci beaucoup J-P
Jill
Avec plaisir!
parisbreakfast
I've seen these gorgeous bunches of cresson at special marches and been soooo tempted.
NOW I know where to go and what to do
Big Merci!!
Jill
Highly recommended as another wee jaunt out of Paris - not that you're stuck for great ideas, Carol!
Linda Roberson
Hi Jill! Sorry to hear about your back problems! Africa is a fabulous place!
Wanted to mention the email you sent me was full of blanks, weird designs, and stripes.
Thank you!
Jill
Linda, I hear you - love Africa too but I'll go back one day (pardon the pun!)
Thanks for letting me know about the strange email - it's perhaps a problem with Feedburner? Not good with techie issues like this but if anyone else had a problem with the email alert, please do let me know. Cheers!
Maureen | Orgasmic Chef
I've never seen watercress harvested before. I do enjoy it on sandwiches but soup not so much. Maybe because I've never tried yours. I'll do that and let you know. 🙂
Jill
Isn't that funny, Maureen? Me too - my first reaction was I'm familiar with cress in sandwiches (favourite filling on Scottish summer picnics) but this is so different as watercress. The peppery taste is a bit like roquette but it's not. The soup is delicious - hope you try it!