Watercress soup is a
great classic when it comes to French soup recipes as they grow an abundance of
this lovely salad vegetable all over
Watercress Soup Scrumptious
They make the most
of it too as watercress is so versatile and the French include it in many salad dishes, quiches, soups and dressings.
This recipe is
for a very easy version of this soup and is an everyday occasion in French
Basically it is very
like the recipe for the leek and potato soup but a great big bunch of watercress is added to
make a wonderful, green and healthy choice for family meals and of course it
goes without saying, it is bound to impress everyone if you are
So, follow the
recipe for the leek and potato soup, I have also included it below for your for
convenience, and include the
originally gives water as the basis for stock, but here I would go all out for a
good chicken stock as it is just heavenly with the flavor of a good
You can if you prefer use a good vegetable stock but if you have a good chicken stock ready or in the freezer made from traditional
methods use this as your first choice.
Another method is to use a
chicken stock made when you poach a chicken, you have a good meal from the
poached chicken then the next day the stock can be used in dishes such as this watercress soup.
is really very easy and gives you some very good nutritious meals all from
Scrumptious Watercress Soup
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1 H & 6 M
An easy, tasty watercress soup for family meals and entertaining. Garnish with sprigs of fresh watercress and serve with croutons or your favourite bread, then enjoy!
3 cups (1 lb/450 gm) potatoes
4 cups (1 lb/450 gm) leeks
⅓ cup (3 oz/75 gm) butter
1½ cups (¾ pints) water or a good chicken stock
1 cup (½ pint/275 ml) milk or half milk and cream
A big bunch of fresh watercress
Salt and pepper to taste
A few sprigs watercress to garnish
How To Make
Prepare the potatoes by peeling and cutting them into small pieces.
Clean and prepare the leeks, cutting into ½ inch (1cm) lengths.
Chop the watercress finely.
Melt the butter in a heavy-bottomed pan.
Cook the leeks in the butter until soft.
Add the water or stock, potatoes, watercress, salt, and pepper to taste.
Cover and bring to the boil.
Reduce to simmer and cook for 1/2 hour.
Blend in a liquidiser or blender.
Return to the pan and add milk slowly, stirring well.
Bring back to boil and reduce to simmer for a few minutes before serving.
Garnish with sprigs of fresh watercress and serve with croutons or your favourite bread.
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!