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 with a moustache, you may want to have a napkin or two close to you – it’s gonna get messy!
The good news is: we need the same ingredients that we used for our leek soup, except this time we will use fresh watercress leaves with stems.
Generic Soup Recipe
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 many other. There are a lot of common tricks that you can use across many different recipes. And this Potage au Cresson (French for Watercress Soup recipe) is not an exception.
You can start with the same steps you took making 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.
Easy or Not?
Please share your thoughts about this watercress soup recipe in the comments below. What did you like? And what was the most challenging part? I am sure you will enjoy this recipe and come back for more.
Tag @HelenaRecipes on social media if you’ve enjoyed this recipe, and share it with your family & friends! 🙂
P.S. Crave more healthy soups like this Watercress Soup or Potage au Cresson? Take a look at these:
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Start with potatoes, onion and garlic. Wash them, peel and slice. Then wash the watercress.
Boil & Simmer
Place the veggies into a casserole with cold water. Bring water to boil and simmer 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.
Blend & Serve
Place the soup in a blender and add cream with butter. Blend the soup and serve in plates.
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