Print

Watercress Soup (Soupe de Cresson)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Watercress Soup (Soupe de Cresson) is a classic French soup that blends the peppery freshness of watercress with creamy potatoes and aromatic onion for a light yet satisfying dish. It’s elegant, nourishing, and can be served warm or chilled for any season.

Ingredients

1 tbsp (14 g) unsalted butter

½ onion or 1 shallot, peeled and diced

3 medium potatoes (about 500 g), peeled and cubed

300–350 g fresh watercress (leaves and stems), washed

4 cups (950 ml) vegetable stock (low-sodium preferred)

Salt and pepper, to taste

For serving (optional):

Crème fraiche

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add diced onion or shallot and sauté for about 5 minutes until soft and translucent.
  3. Add cubed potatoes and stir to coat them in the butter and onion mixture.
  4. Pour in vegetable stock and bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
  5. Add the watercress and cook for 3–5 minutes until just wilted and bright green.
  6. Remove from heat and blend with an immersion blender until smooth and creamy (or blend in batches).
  7. Season with salt and pepper to taste.
  8. Ladle into bowls and top with a spoonful of crème fraiche, if desired.

Notes

Add the watercress at the end to maintain its bright green color.

Use olive oil instead of butter for a vegan version.

Stir in cream or milk before blending for a richer texture.

Can be served hot or chilled for a refreshing summer dish.

Garnish with fresh herbs or a drizzle of olive oil for presentation.

Nutrition

Find it online: https://justsosavory.com/watercress-soup-soupe-de-cresson/