Cold Watercress Soup
A refreshing and vibrant cold watercress soup with creamy potatoes and a hint of dill, perfect for a light summer appetizer or a cool lunch. Rich and flavorful.
Ingredients
Instructions
- Peel, slice, and boil potatoes in 2 quarts of water.
- Add chopped onion to the boiling water with potatoes.
- Add watercress and chicken bouillon cubes; boil for about 5 minutes.
- Puree the mixture in a blender or food processor until smooth.
- Chill the soup in the refrigerator.
- Serve cold with a dollop of sweet cream and a shake of dried dill.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream instead of sweet cream. If watercress is unavailable, substitute with spinach for a similar flavor. To enhance the soup's taste, try adding a pinch of nutmeg or a squeeze of lemon juice before serving. Ensure your potatoes are fully cooked for a smoother puree.
Serving Suggestions
Serve the cold watercress soup in chilled bowls for an elegant presentation. It pairs beautifully with crusty bread or a light salad, making it perfect for a summer lunch. For a heartier meal, consider serving it alongside Easy Choice Baked Chicken or a light turkey dish from the Turkey Buffet.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. For best results, reheat gently on the stovetop over low heat, stirring frequently to maintain the soup's creamy texture. Avoid boiling the soup again, as it may alter the flavor and consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Watercress Soup contains roughly 742 calories, with 12g protein, 122g carbohydrates, and 23g fat. It is an excellent source of iron (124% of the Daily Value), dietary fiber (34% of the Daily Value), and potassium (32% of the Daily Value), and a good source of vitamin D. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetable bouillon instead of chicken bouillon?
Yes, you can substitute vegetable bouillon for chicken bouillon to make the soup vegetarian. Just ensure you adjust the seasoning to taste, as vegetable bouillon can vary in saltiness compared to chicken bouillon.
How long does this soup take to chill?
Typically, the soup should chill in the refrigerator for at least 2 hours for the best flavor and texture. If you're short on time, you can speed up the chilling process by placing it in the freezer for about 30 minutes, but keep an eye on it to avoid freezing.
Can I make this soup in advance?
Absolutely! This soup can be made a day ahead of time and stored in the refrigerator. The flavors will meld beautifully as it sits. Just remember to give it a good stir before serving and adjust the seasoning if needed after chilling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).