Watercress soup is a traditional grandmother’s recipe. Made with onions, potatoes, and the peppery taste of fresh watercress, this soup offers comfort during the winter months. For an added touch of richness, you can also stir in a spoonful of crème fraîche, though it may make the dish less healthy.
What is watercress?
Watercress is a plant with a texture similar to that of a succulent, known for its distinct peppery flavor. When eaten raw, the leaves can be too peppery for some, but once cooked, the spiciness mellows and becomes more pleasant. So, if fresh watercress salads aren’t your thing, you might enjoy this watercress soup.
How to store watercress leaves?
When buying watercress, look for bright green leaves. Once purchased, fresh watercress should be stored in your refrigerator and consumed within 2 to 3 days. After that, it tends to wilt and develop a bitter taste.
Why washing watercress is important before making the soup?
It’s essential to wash watercress thoroughly before consuming it, whether raw or cooked. This helps avoid ingesting a parasite called the “liver fluke,” which can be toxic. To clean the watercress, soak the leaves in a bowl filled with water and a tablespoon of white vinegar. Rinse again and use a salad spinner to dry them. Alternatively, you can blanch the watercress and then rinse it to remove any potential parasites.
How to prepare watercress for soup?
Preparing watercress is simple. You only need to trim the leaves from the stems, though you can keep some stems as they add flavor to the soup. This isn’t exactly “peeling,” but it’s a step that helps prepare the watercress for cooking.
How to store watercress soup?
If you have leftovers after making watercress soup, you can store it in the refrigerator or freezer.
- In the refrigerator: Keep the soup in an airtight container for up to 3 days. Reheat your portions in a saucepan or microwave.
- In the freezer: Place the soup in a freezer-safe container, and it will last up to 3 months. To reheat, thaw it in the refrigerator before warming it up in a saucepan or microwave.
Try our other soup recipes:
- Pressure cooker soup
- Leek soup with Easy Soup
- Creamy lentil soup
Watercress soup recipe
Ingredients
- 1 tablespoon of butter
- 1 onion
- 2 medium sized potatoes, peeled and cut into cubes
- 350 g of fresh watercress (leaves and stems), washed or blanched
- 950 ml of vegetable broth
- 2 tablespoon of crème fraîche (optional)
- Salt and pepper
Instructions
- In a large saucepan or pressure cooker, melt the butter over medium heat.
- Add the diced onions (or shallots) and cook for 1 to 2 minutes, stirring frequently, until translucent.
- Add the cubed potatoes and stir.
- Add the watercress and broth and stir. The liquid should completely cover the watercress. Bring to a boil, cover with a lid and simmer for about 20 minutes, until the potatoes are fork tender.
- Reserve about 1 cup of the liquid in a bowl.
- Using an arm blender, or a food processor, blend the ingredients until smooth.
- Add a little liquid if necessary to obtain the desired consistency. Season with salt and pepper to taste.
- Add a little crème fraîche for a more velvety consistency to each bowl. Doing it per serving will allow the soup to last longer.
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