Cream Of Watercress Soup
A velvety watercress soup with rich cream and subtle onion and potato flavors, perfect for a light, nutritious starter or main course for sophisticated palates.
Ingredients
Instructions
- In a heavy bottomed Dutch oven over medium-low heat, melt the butter.
- Stir in the chopped onions.
- Cook until onions are transparent.
- Add the chopped potato, watercress, and chicken stock.
- Bring to a boil.
- Reduce heat and simmer until the potato is soft and watercress is wilted.
- Cool the mixture slightly.
- Pour into a blender and blend on high until completely pureed.
- Pour the pureed mixture through a sieve into a bowl, pushing solids with the back of a wooden spoon.
- Rinse and dry the Dutch oven.
- Pour the sieved mixture back into the Dutch oven.
- Stir in the heavy cream, salt, and white pepper.
- Warm through and serve.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock. If watercress is unavailable, fresh spinach can be a good substitute, though it will alter the taste slightly. To enhance the soup's texture, try adding a splash of lemon juice before serving for brightness. Ensure you blend the mixture thoroughly for a silky-smooth consistency.
Serving Suggestions
Serve the cream of watercress soup hot, garnished with a drizzle of heavy cream or a sprinkle of fresh herbs like chives. This soup pairs beautifully with a light salad or crusty bread for a complete meal. For a twist, serve alongside Chicken With Sweet And Sour for a delightful contrast.
Storage & Reheating
Leftover cream of watercress soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring frequently to prevent curdling. You can also freeze the soup for up to 2 months, but it may change in texture once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Watercress Soup contains roughly 1150 calories, with 11g protein, 76g carbohydrates, and 92g fat. It is an excellent source of iron (84% of the Daily Value), dietary fiber (30% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 908mg per serving (39% of the Daily Value).
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 make this soup vegan?
Yes, to make a vegan version, substitute the butter with olive oil or vegan butter, and use a plant-based cream or coconut milk instead of heavy cream. Ensure the chicken stock is replaced with vegetable broth for a fully vegan dish.
How can I make the soup thicker?
To thicken the soup, you can add more potato or use a cornstarch slurry. Simply mix equal parts cornstarch and cold water, then stir it into the soup while it's simmering until you reach the desired thickness.
What can I serve with this soup?
This soup pairs well with light appetizers such as a fresh garden salad or a slice of baguette. It also complements various chicken recipes, making it a versatile addition to any meal. Consider serving it with Chicken Blush for a delightful contrast.
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).