Watercress Soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The French Kitchen: A Cookbook

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.


  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 600 g potatoes, diced
  • 300 g watercress, chopped
  • 100 ml water
  • 1 litre chicken or vegetable stock
  • sea salt
  • freshly ground black pepper
  • a pinch of freshly grated nutmeg


    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 the reserved watercress and serve at once.