Watercress Soup

Published on by Souper Woman

Watercress Soup

Summer has arrived early in the UK. Last week has been filled with sunshine, lunchbreak picnics in the park and outdoor dinners. Today I had spent my whole saturday afternoon reading books in the garden and felt like a light meal I could have in the garden. Watercress is the perfect vegetable for that. It is a lovely spring vegetable, known for its mildly spicy peppery taste and gives a very tasty kick to salads or this very classic soup recipe! The perfect soup to serve at a garden party or perhaps the perfect starter to a barbecue dinner. It tastes very nice served with some baguette with garlic butter on the side or a refreshing salad.

Ingredients for 5 servings
  • 1 liter of vegetable or chicken stock
  • 100 g watercress
  • 25 g butter
  • 1 onion
  • 1/2 leek
  • 2 stalks of celery
  • 2 medium sized potatoes (or one large one), peeled and chopped in small cubes
  • 150 ml creme fraiche
  • salt and pepper (according to taste)
  1. Wash and chop the watercress, but keep some leaves apart for garnish
  2. Melt the butter in a large saucepan, and gently saute the onion, leek, celery and watercress for about 5 minutes until soft.
  3. Add the stock and the potatoes, season with salt and pepper.
  4. Bring to the boil and simmer gently for 20 minutes, untill the potatoes are cooked
  5. Puree the soup using a hand blender.
  6. Add the creme fraiche, and blend again
  7. Reheat the soup if necessary, but make sure it does not boil
  8. Serve the soup in bowls and garnish with the leftover watercress and a little extra dollop of creme fraiche

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