ReceptnaptárSoupe au cresson (watercress soup)
French watercress soup with potato and cream: peppery, fresh and bright green, ready in 30 minutes. Best in spring with fresh watercress.
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Ingredients
Method
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- Wash the watercress and cut off the thicker stalks; set a few leaves aside for garnish.
- Soften the onion in the butter over a medium heat for 5 minutes, add the potatoes and cook for 2 more minutes.
- Pour in the stock, season with salt and simmer covered for 15-20 minutes until the potatoes are completely soft.
- Add the watercress and cook for just 2-3 minutes so it stays bright green.
- Blend until smooth with a stick blender, stir in the cream and season with salt and white pepper.
- Serve hot, garnished with the reserved leaves; it is also good cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the watercress at the end and don't cook it long, or it turns brown and loses its peppery taste.
- A mix of spinach and a handful of rocket gives a similar flavour instead of watercress.
Frequently asked questions
What can I use instead of watercress?
A mix of spinach and rocket; the rocket gives a similar peppery taste.
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