Watercress soup

Posted by adm On October - 27 - 2011

How to cook Watercress soup


  • 100g unsalted butter
  • 1 onion, sliced
  • 1 scallion, sliced
  • 500g potatoes (such as pontiac or desiree), raw, shredded
  • 350g watercress*, leaves picked
  • 1L (4 cups) chicken or vegetable stock or h2o
  • 300ml buttermilk

How to:

  • Place the butter in a large saucepan over low passion. When liquid, add the onion and leek and cook for 2-3 minutes or until dull. Add the tater, half the watercress and the strain. Increase heat and bring to the moil, then reduce heat to low and simmer for some 20 minutes or until the potato is dull. Cool slimly, then stir the buttermilk and remaining watercress into the soup. Blend in batches until still, and season well with salt and pepper. The soup can be reheated gently and served drizzled with a little extra buttermilk, or chilled and garnished with small cubes of ice.

  • * This soup gets its vibrant colour by using watercress with bright green leaves. If you can only find watercress with dark leaves, then use half watercress and half baby skyrocket leaves.

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