Green Goddess Soup

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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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
  • 1 tablespoon butter
  • 1 fat bunch of watercress, chopped
  • 3 tablespoons parsley, chopped
  • 2 large artichoke hearts
  • 2 teaspoons fresh tarragon, chopped
  • 1 pint (570 ml) chicken stock
  • ½ pint (275 ml) milk
  • ¼ pint (150 ml) cream
  • Sea salt and freshly ground black pepper
  • Cooked shrimps for garnish


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.

One of the largest collections of potato recipes is the Russian cookbook 500 Blyuda iz Kartofelya, or 500 Potato Dishes.

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