Soups
Soupe au Cresson
Ingredients
- - 300 g Fresh watercress (10 oz)
- - 300 g Potatoes, peeled and diced (10 oz)
- - 1 Onion, chopped (1)
- - 30 g Unsalted butter (2 tbsp)
- - 1 l Vegetable or chicken stock (4 cups)
- - 100 ml Single cream (1/3 cup + 1 tbsp)
- - 5 g Fine sea salt (1 tsp)
Method
- Melt the butter in a large saucepan and sweat the onion gently for 5 minutes until soft but not coloured.
- Add the potatoes and stock, bring to a boil, then simmer for 15 minutes until the potatoes are tender.
- Add the watercress, reserving a few leaves for garnish, and simmer for a further 3 minutes.
- Blend the soup until smooth using a stick blender or upright blender.
- Stir in the cream, season to taste, and warm through gently without boiling.
- Serve hot, garnished with reserved watercress leaves.
Introduction: A gentle, peppery watercress soup found across French-speaking Belgium, traditionally made with potato for
body and enjoyed as a light starter or simple supper, especially in the cooler months.
Cultural Background: A gentle, peppery watercress soup found across French-speaking Belgium, traditionally made with potato for
body and enjoyed as a light starter or simple supper, especially in the cooler months.
Tips: Add the watercress at the end and cook briefly to keep its bright colour and fresh, peppery flavour. Pass through a fine sieve after blending for an ultra-silky restaurant finish.
Variations: Vegan version: swap butter for olive oil and cream for oat cream. Add a poached egg on top for a heartier lunch version.
Vegetarian/Vegan: A vegan variation using oat cream and olive oil is included above.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Reheat gently on the stovetop over low heat, stirring; avoid boiling to protect the cream.
Nutrition: Per serving: approx. 180 kcal, 4g protein, 9g fat, 20g carbohydrate, 4g sugar.
FAQs:
Q: Can I freeze this soup?
A: Yes, though add the cream after thawing and reheating rather than before freezing.
Q: Is watercress soup naturally spicy?
A: Watercress has a natural peppery bite rather than heat, giving the soup its distinctive flavour.