Green Goddess Soup

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This soup, served chilled, is based on a recipe given to me by the chef at Jury’s Hotel, Dublin.


  • 1 lb (450 g) potatoes, peeled and sliced
  • 1 medium onion, sliced


Cook the potatoes and onion in the butter until translucent. Add the watercress (reserving a little for the garnish) and parsley, the artichoke hearts and the tarragon. Cover with stock and cook until the vegetables are soft. Add the milk and cream and cook for another minute.

Liquidise the ingredients and season. Chill and serve garnished with the shrimps and watercress.