Being a very simple vegetarian dish, this watercress soup recipe is super tasty and full of flavor!
Being a very simple vegetarian dish, this Watercress Soup Recipe is super tasty and full of flavor. In fact, it is so good that if you cook it for someone who has moustache, you might want to have a napkin or two close to you – it’s gonna get messy 😂
In fact, if you’ve been cooking with me for some time now, you know that by learning one of my recipes you are pretty much ready for a lot of similar ones. There are a lot of common tricks that you can use, so stick around and you will see (and taste) what I mean.
Well, this Potage au Cresson (French for Watercress Soup Recipe) is not an exception.
What I mean is that you start from the same steps you took making the preceding Potato Leek Soup Recipe (or Potage Parmentier in French). However, this time, before making the puree, stir in the watercress and simmer it for 5 minutes. That’s it. You can blend the soup in a blender and add your spices right after.
Just before serving, I added the cream by spoonfuls. And after that – used it to decorate my dish.
Sounds easy? Great. Sounds confusing? Don’t worry – I’ve got all the steps for this recipe written down in the ‘Steps’ section below. Let me know how it went please. What did you like? And what was the most challenging part for you? I would love to hear it.
And feel free to share this super easy but incredibly falvorful Watercress Soup recipe with your friends to give it a proper test. It’s quite exciting to see what you will come up with (there is a whole ‘Review’ section below where you can leave your thoughts together with your images). I am sure you will love the results and come back for more!
Bon appétit! 🙂
Start from the potatoes, onion and garlic. Wash them, peel and slice. Then wash the watercress.
Place the veggies into a casserole with cold water. Simmer the soup, partially covered, for 15 minutes until the vegetables are tender.
Stir in the watercress. Simmer it for 5 minutes. When everything is ready, turn off the heat and leave the casserole rest for 15 minutes. Tip: vegetables have a richer taste when they are left in a covered casserole.
Place the soup in a blender and add the cream with butter to it. Blend the soup.
The soup is now ready. Serve the soup in plates and decorate with extra cream. Voila!