Classic Watercress Soup

Name: Classic Watercress Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 300 g watercress (thick stems removed, washed thoroughly, roughly chopped); 1 pcs potato (medium, peeled and diced into small cubes); 1 pcs onion (medium, roughly chopped); 2 pcs garlic (cloves, roughly chopped); 1 tbsp unsalted butter; 3 cup vegetable stock (preferably low-sodium, or use water); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp heavy cream (for swirling on top); 1 tsp lemon juice (freshly squeezed)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, silky-smooth soup with a peppery kick from fresh watercress. Light yet satisfying, this classic preparation lets the greens shine with just a touch of potato for body and a swirl of fresh cream to finish. Ready in under 30 minutes, it is perfect for a cozy lunch or an elegant starter.

PREP

10m

COOK

20m

SERVES

1 CUP

122 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the watercress.
1.Wash 300g watercress thoroughly in cold water to remove any grit.
2.Trim and discard the thick, woody stems.
3.Roughly chop the leaves and tender stems. Set aside.
saute · ~6 min
Sauté the aromatics.
1.Melt 1 tbsp butter in a large pot over medium heat.
2.Add the chopped onion and cook until softened and translucent, about 5 minutes.
3.Add the chopped garlic and cook for another minute until fragrant, but not browned.
TIPAvoid browning the garlic as it can turn bitter.
simmer · ~12 min
Simmer the base.
1.Add the diced potato to the pot.
2.Pour in 3 cups of vegetable stock and add 0.5 tsp salt.
3.Bring to a boil, then reduce heat, cover, and let simmer for about 10-12 minutes, or until the potato is very tender when pierced with a fork.
simmer · ~3 min
Wilt the watercress.
1.Add all of the prepared watercress to the pot.
2.Stir it in and cook for exactly 3 minutes. The watercress should be bright green and completely wilted.
3.Immediately remove the pot from the heat.
TIPDon't overcook the watercress. Keeping the cooking time short preserves its vibrant color and peppery taste.
mix · ~2 min
Blend the soup until smooth.
1.Use an immersion blender directly in the pot to puree the soup until completely smooth and silky.
2.If using a countertop blender, let the soup cool slightly first, then blend in batches, holding the lid down firmly with a towel.
TIPAlways be cautious when blending hot liquids. Allow steam to vent by removing the center cap and covering with a towel.
mix · ~1 min
Season and finish the soup.
1.Stir in 1 tsp of fresh lemon juice to brighten the flavors.
2.Taste the soup and adjust seasoning, adding a pinch of freshly ground black pepper.
serve · ~1 min
Ladle into bowls and garnish.
1.Ladle the hot soup into serving bowls.
2.Drizzle each bowl with a swirl of heavy cream.
3.Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the brightest color, blanch the watercress in boiling salted water for 30 seconds, then shock in ice water before adding to the soup base.
2
Use a waxy potato like Yukon Gold for a creamier texture without excess starchiness.
3
To make ahead, prepare the soup up to step 6, cool quickly, and refrigerate. Reheat gently and add the cream swirl just before serving.
4
If using a countertop blender, never fill more than halfway and remove the center cap to let steam escape.
5
Reserve a few small watercress sprigs with tender leaves for an elegant garnish on top of the cream swirl.
6
A squeeze of lemon juice at the end is essential — it balances the earthy potato and cuts the richness of the cream.

RECIPE VARIATIONS