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Rating: 4.35 stars
40 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

  • Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

Nutrition Facts

161 calories; protein 7.3g; carbohydrates 14.8g; fat 8.9g; cholesterol 15.3mg; sodium 476.7mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2006
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 excellent. This is a good one for the immersion blender - with a full size blender you need TINY batches or it's likely to throw the lid off and splatter you and your kitchen with green goo. Read More
(38)

Most helpful critical review

Rating: 2 stars
08/11/2011
Bland and too much Read More
(2)
40 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/25/2006
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 excellent. This is a good one for the immersion blender - with a full size blender you need TINY batches or it's likely to throw the lid off and splatter you and your kitchen with green goo. Read More
(38)
Rating: 4 stars
10/25/2007
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. I will be making a lot of this and keeping it in the fridge. P.S I did make it lower fat by using non fat milk and I was still pleased with the results!! Read More
(32)
Rating: 5 stars
06/19/2011
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, two potatoes, creme fraiche, salt and pepper. She would cook the vegetables in water, puree them with an immersion blender, and add creme fraiche. This is 10 times easier and healthier, and it still tastes amazing! She would also sometimes add broccoli, a great addition. Read More
(30)
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Rating: 5 stars
02/06/2006
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 cornstarch as a thickener & love it! I'll be making this over & over again. Read More
(22)
Rating: 5 stars
05/18/2010
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 vegetarian) and about half a cup of sherry. I ate it while watching Wilde and found it an aesthetically worthy complement to the movie.:D Read More
(13)
Rating: 5 stars
11/03/2010
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 also added a few cloves of garlic and 2 jalapeno peppers to the onion potato mix for some extra flavor without having to add any salt. i was delish Read More
(11)
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Rating: 4 stars
04/18/2006
This soup was very tasty used veg stock instead of chicken. Will definitly make again! Read More
(7)
Rating: 5 stars
12/20/2006
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 and allow the watercress stock to be thicker next time for a creamier texture...it was also hard to control the blender at first you have to start low and stay at the "mix/chop" modes for awhile. Read More
(6)
Rating: 4 stars
07/12/2008
Simple and comforting. This was a great way to use my watercress! I think the pureeing part would be easier with a stick blender but I don't have one yet. Read More
(5)
Rating: 2 stars
08/11/2011
Bland and too much Read More
(2)