Creamy Watercress Soup

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

30 min
Ready in

50 min

Difficulty
Price

Recipe
Comments (0)

French soups are justly renowned, with the repertoire ranging from the clearest consommes to the heartiest potages. The vast majority begins with a chicken, beef, or fish stock and features vegetables. Some, like the one above, are enriched with cream at the end.

Recipe's Ingredients

3 tablespoons butter
1 bn watercress leaves, rinsed, patted dry + for garnish
1 red potato, peeled, sliced thin
salt to taste

black pepper, freshly ground to taste
3 tablespoons flour
120 g heavy cream
750 ml chicken stock or canned broth

Recipe preparation steps
1

In a saucepan over medium-low heat, melt the butter. Add the watercress, potato, and salt and pepper, and cook, covered with a buttered round of wax paper and the lid, for 15 minutes, stirring occasionally. Add the flour and cook, stirring, for 3 minutes. Add the stock, bring to a boil, and simmer, stirring occasionally, for 15 minutes.
2

In a food processor, purée the soup in batches and return it to the pan. Add the cream and salt and pepper, and cook over medium-low heat, stirring, until heated through.
3

Serve in bowls, and garnish with the remaining watercress leaves.
Ready !