Watercress Soup
A vibrant watercress soup with leeks and fresh herbs, offering a light, nutritious flavor that suits both warm and cold servings, perfect for elegant lunches or starters.
Ingredients
Instructions
- In a kettle, sauté leeks in butter until golden brown.
- Wash watercress, dry, and chop.
- Add watercress to the leeks.
- Add chopped parsley, minced garlic, and chicken broth.
- Bring the soup to a boil and cook for about 35 to 40 minutes. Remove from heat and cool.
- Place the mixture into a blender and blend briefly, being careful not to overmix.
- Add milk, cream, salt, and pepper to taste.
- Serve hot or cold, optionally with garlic toast.
Tips & Substitutions
To enhance the flavor of your Watercress Soup, consider adding a splash of lemon juice or a dash of nutmeg for warmth. If you don't have heavy cream, you can substitute it with additional light cream or a mix of half-and-half and milk. Fresh herbs can also be swapped; try using chives or dill for a different flavor profile. Always taste and adjust seasoning before serving.
Serving Suggestions
Serve Watercress Soup hot or cold, garnished with a dollop of sour cream or a sprinkle of fresh herbs. It pairs beautifully with garlic toast or crusty bread for a delightful meal. For a more filling option, consider serving it alongside a light salad or as a starter for a main course like Turkey Almondine. This soup also works well as an elegant appetizer for a dinner party.
Storage & Reheating
Store leftover Watercress Soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally, until heated through. Avoid boiling the soup again to maintain its creamy texture. If it thickens too much, add a splash of milk or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Watercress Soup contains roughly 2076 calories, with 26g protein, 72g carbohydrates, and 190g fat. It is an excellent source of iron (82% of the Daily Value), vitamin A (55% of the Daily Value), and protein (52% of the Daily Value). Note that it is relatively high in sodium, at 2796mg per serving (122% 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 use frozen watercress instead of fresh?
While fresh watercress is recommended for the best flavor and texture, you can use frozen watercress if necessary. Just ensure it's fully thawed and well-drained before adding it to the soup. The fresh taste may be slightly diminished, but it will still make a tasty dish.
Is it possible to make this soup vegan?
Yes, you can easily adapt Watercress Soup to be vegan by substituting the chicken broth with vegetable broth and using plant-based milk and cream alternatives. Coconut milk or almond milk can add a nice richness while keeping the dish dairy-free.
How can I make this soup thicker?
To thicken Watercress Soup, you can blend in an additional potato or use a cornstarch slurry (mix cornstarch with a little cold water and add it to the soup). Alternatively, simmer the soup uncovered for a few extra minutes to reduce it further, which will concentrate the flavors and create a creamier texture.
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).