Watercress Soup

Preparation info
  • Makes 6 cups 1.5 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This beautiful green soup with a peppery punch is elegant and should be silky smooth—no food processor, please. This is a good dinner party starter.


  • 4 large bunches watercress, leaves and just enough of the stems to measure 2 quarts (360 g)


In a medium saucepan, bring the watercress, stock, and salt to a boil. Lower the heat and simmer, stirring occasionally with a wooden spoon, for 13 to 15 minutes, or until the stems are soft.

In a blender, working in batches of no larger than 2 cups (500