Watercress Soup Recipe

A tasty and healthy delectable soup recipe
Yield: 6 - 8    Preparation Time:     Cooking Time:
Watercress can be used in so many dishes; salads, sandwiches and sauces but it is best used in soups where the true flavor comes out.


3 bunches watercress, destalked and chopped
5 leeks; white parts only, washed and chopped
4 medium potatoes, peeled and chopped
110g butter
1.75 liters vegetable stock
4 heaped tablespoons crème fraise
Salt and freshly milled black pepper

Recipe Instructions

Cook the ingredients.
Melt the butter in a large saucepan and add the leeks, potatoes and watercress stirring them around to coat them in the melted butter. Cover the saucepan and let the vegetables sweat for 20 minutes over a gently heat stirring once halfway through.

Make the soup.
Add the stock and bring the mixture to simmering point. Simmer covered for 10 – 15 minutes until the vegetables are tender. Remove the soup from the heat and let it cool down slightly. Once cooled, liquidize the soup in a food processor.

Reheat the soup.
Return the soup to the saucepan and stir in 3 tablespoons of crème fraise. Season with salt and pepper and reheat very slowly over a gentle heat.

Spoon the soup into soup bowls and garnish with a drizzle of crème fraise and some watercress leaves.



One Response to “Watercress Soup”

  1. Linda Kaufmann says:

    How is watercress good for copd