Soup: Watercress Soup

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from bonappetit.com

Ingredients

  • 2

    tablespoons (1/4 stick) unsalted butter

  • 1

    medium yellow onion, chopped

  • 2

    quarts low-salt chicken broth

  • 1

    pound russet potatoes, peeled, cut into 1/2-inch cubes

  • 4

    bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)

  • 1 1/2

    teaspoons (or more) fresh lemon juice

  • Kosher salt and freshly ground black pepper

  • 1/2

    cup chilled heavy cream

  • 3

    tablespoons finely minced fresh chives, divided

Directions

Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5–6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat. Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 tsp. lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 Tbsp. chives. Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 Tbsp. chives over.

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