Elegant Watercress and Potato Soup Recipe

A delicious watercress soup dish
Yield: 4    Preparation Time: 10 mins    Cooking Time: 10 mins
This watercress soup is given a touch of luxury by adding an oyster and crème fraise garnish.


250g watercress, washed
1 shallot, finely chopped
200g potatoes, peeled and finely chopped
1 liter vegetable stock
2 tablespoons olive oil, plus a drizzle to serve
Small handful spinach leaves

To serve;
10 fresh oysters
Crème fraise
Sprig chervil

Recipe Instructions

Make the soup.
Heat the oil in a large pan and soften the shallot and potatoes for 5 – 7 minutes without them coloring. Bring the stock to the boil in another saucepan and add this to the shallot and potatoes. Whilst still boiling, add the watercress and spinach and as soon as the leaves wilt remove the soup from the heat. Transfer the soup to a food processor and blend until it is smooth.

Cook the oysters.
Place the oysters in a small saucepan and let them poach in their own juices for 2 minutes. Once done, remove them with a slotted spoon.

Serve the soup in wide soup bowl with the oysters on top and a spoonful of crème fraise to finish. Garnish with chervil and a drizzle of olive oil.