French · Dinner
Cream of Watercress Soup
A silky French potage of watercress and leek simmered in vegetable stock with potato for body, pureed smooth and finished with cream. Served warm with a swirl of creme fraiche and reserved watercress leaves, it carries peppery, grassy freshness balanced against a mellow, buttery base.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
342Calories
8.3gProtein
26.1gFat
21.2gCarbs
7.4gSugar
3.5gFiber
845mgSodium
82mgChol
16.2gSat Fat
790mgPotassium
188mgCalcium
2.1mgIron
0.2mcgVitamin B12
42mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Trim thick stems from watercress, reserving a handful of leaves for garnish. Slice leek thinly and dice potato into small even pieces.
2
Sweat
Melt butter in a small saucepan over medium-low heat. Add leek and sweat for 4 minutes, stirring often, until soft and translucent.
3
Simmer
Add potato and vegetable stock, bring to a boil over high heat, then reduce to medium-low and simmer for 12 minutes until potato is fork-tender.
4
Wilt
Stir watercress into the pan and simmer over medium heat for 2 minutes until leaves collapse and turn dark green.
5
Blend
Transfer soup to a blender and blitz on high for 1 minute until completely smooth. Work in batches if needed.
6
Finish
Return soup to saucepan, stir in heavy cream, salt and pepper, and warm over low heat for 2 minutes until steaming.
7
Plate
Ladle soup into a bowl, swirl in creme fraiche, and scatter reserved watercress leaves on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g watercress
- 90g90g leek
- 150g150g potato
- 28g28g butter
- 480ml480ml vegetable stock
- 120ml120ml heavy cream
- 30g30g creme fraiche, for garnish
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
