Watercress Soup (Soupe au Cresson)
User Reviews
5
4 reviews
Excellent
Watercress Soup (Soupe au Cresson)
Report
A deliciously healthy French watercress soup made with potato. Packed with vitamins with a particularly gorgeous spicy flavour - even a bit cheesy!
Share:
Ingredients
- 25 g (1oz/ ¼ stick) butter
- 1 tablespoon olive oil
- 1 onion finely chopped, small
- 1 clove garlic finely chopped
- ¼ teaspoon ground nutmeg
- 1 large potato peeled, roughly chopped, floury, varieties Binje, Maris Piper
- 750 ml (1½ pints/ 3 cups) vegetable stock (or chicken)
- 1 watercress 200g once prepared - smaller stalks included (big woody ones discarded, large bunch
- good pinch salt to taste
- good pinch black 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
- Freezes well for up to 2 months. Otherwise can keep in the fridge covered for up to 3 days.
- If serving as an elegant starter dish, swirl in a little cream.
- Nutritional Information: 124 Calories per serving; 2g Protein; 9g Lipids; 8g carbohydrates.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
