Watercress Soup

A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds.

Watercress Soup Ingredients

The following are the ingredients needed to make delicious Watercress Soup for 6 servings:

  • 2 tablespoons vegetable oil
  • 1 potato - peeled and cubed
  • 1 onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups chicken stock
  • 2 1/2 cups milk
  • 1 1/2 pounds watercress, large stems removed
  • 1/4 cup whipped heavy cream (optional)
  • 1/2 cup watercress leaves for garnish

Watercress Soup Cooking Instructions

  • Prep20m
  • Cook20m
  • Ready In40m

To cook Watercress Soup, you need about 20 minutes of preparation time. The time needed to cook this Watercress Soup is about 20 minutes , and you can serve your Watercress Soup within 40 minutes . The following are the steps to cook Watercress Soup easily:

  1. 1 Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  2. 2 Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  3. 3 In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
  4. 4 Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

Nutrition Facts

Per Serving: 161 calories; 8.9 grams of fat; 14.8 grams of carbohydrates; 7.3 grams of protein; 15 milligrams of cholesterol; 477 milligrams of sodium.

  1. Jun 19th 2011

    I absolutely loved it when my host mother in France would make this soup. However, there is a MUCH easier way to make this soup than this recipe suggests. My host mother would use watercress ...

  2. Oct 28th 2010

    I just discovered the great nutritional aspects of watercress and this was the perfect recipe to load up on it! I used a vegetable base stock instead of chicken to make it vegetarian. I al ...

  3. May 17th 2010

    This was very tasty, easy, and elegant! I made a few alterations due to a somewhat bare pantry. I only had about 1 1/2 cups of milk, so I used some extra stock (vegetable, to make it vegetar ...

  4. Jun 9th 2009

    Great recipe, although it was a bit less thick than I expected.

  5. Dec 20th 2006

    I was trying to figure out a quick fix for all this watercress I bought on a whim, and this worked perfectly! It's also low fat, I could just use skim milk. I might try to use less liquid an ...

  6. May 25th 2006

    I left out the oil, and cooked the potato and onion in a small amount of water with a chicken bouillion cube thrown in. Topped up the liquid with milk and left out the cream. Most excellen ...

  7. Apr 18th 2006

    This soup was very tasty, used veg stock instead of chicken. Will definitly make again!

  8. Feb 6th 2006

    I was looking for a non-salad recipe so I could use up that bunch of watercress and this one is a winner! I substituted potatoes water for milk (didn't have any on hand) & added cornsta ...

  9. Jan 15th 2003

    The soup was very good. I have just learned of the incredible nutritional value of watercress and I was trying to find ways to eat it other than on salads. This was absolutely a perfect way ...