Watercress Soup (Soupe au Cresson)
Classic French watercress soup made with fresh watercress, potato, onion and garlic. Silky, vibrant green and full of fresh, peppery flavour.
Equipment
Ingredients
- 25 g (1oz/ ¼ stick) butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 clove garlic finely chopped
- ¼ teaspoon ground nutmeg
- 250 g (9oz) floury potato (Binje, Maris Piper) peeled and diced
- 750 ml (3 ¼ cups) vegetable stock (or chicken broth)
- 200 g (7oz) watercress leaves & tender thin stems weighed after trimming
- 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.
- Melt the butter and olive oil in a large saucepan or heavy pot over medium-low heat. Add the onion and garlic and cook gently until softened (but not browned) for about 5 minutes.
- Add the diced potato, nutmeg and stock. Cover the pot, bring to a gentle simmer and cook for 10 minutes.
- Add the trimmed watercress leaves and tender stems. Cover again and simmer for 10 minutes, until the potato is tender and the watercress remains bright green.
- Blend until smooth. Season to your taste with sea salt and black pepper.
Notes
To serve: serve hot with an optional swirl of cream or crème fraîche.
Watercress: Remove the thick stalks, keeping the finer stems near the tips. Wash well; if gritty, add a little vinegar to the washing water, then rinse.
Leek: Use a leek, instead of the onion, if preferred.
Potato: Choose a floury variety, such as Maris Piper, King Edward, Russet or Bintje.
Storage: keep covered in the fridge for up to 3 days and freeze for up to 2 months.
Nutrition
Calories: 152kcalCarbohydrates: 17gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 13mgSodium: 1397mgPotassium: 473mgFiber: 2gSugar: 3gVitamin A: 2153IUVitamin C: 36mgCalcium: 77mgIron: 1mg
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