Watercress Soup


Watercress Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4-6

Tip ~


1 onion, sliced

2 cloves garlic, sliced

25g / 1oz butter

1.2 litres / 2 pints chicken stock

450g / 1lb potatoes peeled and diced

2 bunches watercress

Freshly ground nutmeg, optional

200ml / 7floz double cream

Salt and pepper to taste


  • In a heavy bottomed saucepan fry the onion and garlic in the butter until softened but not coloured.
  • Add the stock and potatoes and bring to the boil. Simmer for 15 - 20 minutes until the potatoes are cooked.
  • Chop up the watercress (leaves and stalks) and add to the soup with the freshly grated nutmeg.
  • Simmer for 2 -3 minutes before blending in a food processor in batches, adding the cream as you go.
  • Return to the pan to heat through gently and season with salt and pepper.