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.
I made your watercress soup. Absolutely delicious!
Watercress is very nutritious. Your recipe made it enjoyable for all at our table. Thank you. - Susan
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 or bundles of watercress.
Each time I discuss watercress (cresson) 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 - and a family favourite of my Corsican Parents-in-Law - it was one of Princess Diana's favourite soups.
In April, enjoy the French watercress festival, Fête du Cresson in Veules-les-Roses. For more on Normandy, read my top 10 reasons to visit Honfleur.
Is Watercress Soup Good for You?
A comforting bowl of watercress soup is extremely healthy, nutritious soup as it contains vitamins and minerals such as iron, calcium, potassium, vitamin C, K and it's a good source of protein and antioxidants. It's even said to reduce the effects of skin ageing.
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, soft leaves and particularly spicy, bitter taste when raw. However, this bitterness subsides when cooked so there's no need to even add any sugar or sweet vegetables.
Once cooked in soup with a large 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 that there's no need to add any other green vegetable to it. That way you have it pure and simple: the taste is fabulous.
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 2 days of buying it.
- Potatoes - floury varieties are best for soup, such as Binje in France or King Edward, Maris Piper, Cosmos and Desiree. Use one large or 2 medium.
- 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 or in a sink of cold salted water.
Discard only the large, thick stalks (long parts) 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(es) soft.
Blitz the soup with a stick blender then add sea salt and pepper to your personal preference (use French fleur de sel, otherwise UK Maldon salt or US Celtic salt).
How Long Does it Keep?
Soupe au cresson lasts in the fridge well covered for up to 3 days. Just cool it first before storing in the refrigerator.
Watercress 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.
What to Serve with Watercress Soup
French watercress soup goes well with light accompaniments, so not to interfere too much with its subtle flavours. Top with the little watercress leaves, stir or swirl a dash of cream or a wee dollop of crème fraîche. It's excellent paired with cheesy bread plus:
- A crusty baguette with either a little butter or dip into good olive oil.
- Leftover rice: like this carrot soup, add some rice if you prefer without potato.
- Surprise your guests with a mini savoury herb macaron
- Serve with fluffy cheese scones.
- Serve as mini soups as an apéritif with cheese biscuits or Parmesan crisps.
- Leftover soup? Use the rest of the soup to make a lush sauce, using the basis of this beurre blanc. Just replace the lemon with 3-4 tablespoons of watercress soup and pour over baked salmon, pork ribs or roast chicken.
Watercress Soup (Soupe au Cresson)
Equipment
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 (3 cups) vegetable stock (or chicken broth)
- 1 large bunch of watercress 200g once prepared - smaller stems included (big woody ones discarded)
- 1 teaspoon sea salt & black pepper to taste
Instructions
- Wash the watercress, drain in a colander and set aside. Chop off the bottom stalks and keep the smaller stems (discard the large, thick stalks) and reserve a few smaller leaves for the garnish.
- Heat the butter and olive oil in a large saucepan or heavy pot. 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 stems) and stock. Heat to only a brief boil (the leaves will quickly wilt) then lower the heat and simmer, covered with the lid slightly askew to let some steam escape. Simmer gently for up to 20 minutes on low heat until the potato is cooked through.
- Blitz the soup with an immersion blender or in a food processor until smooth. Season with salt and black pepper to your taste and top with the remaining watercress leaves.
Notes
This post was first published 5 November 2013 but has now been completely updated.
Jayne Jackson
I'm a little unsure of your quantities of stock? I've put 1.5 pints (as per recipe) and the soup seems very watery. I note you've used 3 cups as an alternative measure....perhaps my measuring cup set isn't accurate but 3 cups add up to just a teensy bit over 1pint. If I had used the cup as a measure I'm sure the recipe would be better. Look forward to hearing your comments.
Jill Colonna
Hi Jayne, thank you for flagging this - you’re right, the pint measurement has caused confusion here as UK and US pints differ. I’ve now removed pints from the recipe and kept it in ml and cups for clarity.
If your soup turned out watery, it can also be due to the potato quantity, as this is what naturally thickens it - do make sure that’s included.
Thanks again for pointing this out, and I hope you’ll give it another go.
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!