Name: Watercress Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 6
Cuisine: French
Ingredients: 600 g potatoes, diced; sea salt; freshly ground black pepper; 100 ml water; 1 litre chicken or vegetable stock; 300 g watercress, chopped; 1 small onion, chopped; a pinch of freshly grated nutmeg; 2 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

Potage au Cresson is a lovely fresh, green soup, perfect for summer. It’s also a great excuse to go out and buy those enormous bundles of watercress you find on French markets.

Ingredients

2 tbsp olive oil
1 small onion, chopped
600 g potato

Method

Heat the olive oil in a saucepan and cook the onion and potato over a medium-low heat for 20 minutes. Add the watercress (keep a little back to use for garnish) and water and cook for 5 minutes until the watercress wilts.

Add the stock, seasoning and nutmeg, bring to the boil and gently simmer for 15 minutes. Blend with a hand-held blender until smooth. Check the seasoning, scatter with

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Watercress Soup

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