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Watercress soup

Name: Watercress soup
Prep time: 22 min
Cook time: 18 min
Total time: 40 min
Yield: 4 people
Cuisine: French
Ingredients: 2 bunches watercress; 2 potatoes; 1 shallot; 30 g butter; 250 g cream; Salt; Pepper

With this recipe, discover watercress velouté, a smooth and refined soup from French gastronomy, where the slightly spicy flavor of fresh watercress blends with potatoes and cream.

13 K 4.2/5 (6 reviews)

Duration

40 min.

Difficulty

Easy

Last modified on: January 7^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 2 bunches watercress
2 2 potatoes
3 1 shallot
4 30 g butter
5 250 g cream
6 Salt
7 Pepper
Total weight: 925 grams

Times for this recipe

Preparation

25 min.

Cooking

20 min.

All in all

40 min.

Preparation 25 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Cut off and discard the bottom of the 2 bunches watercress stems, then immerse the leaves in vinegar water for a few minutes.

Drain and spin dry.

Stage 2 - ⌛ 5 min.

Peel and wash 2 potatoes.

Cut into thin slices (a mandolin is ideal for this).

Stage 3 - ⌛ 3 min.

Prepare and chop 1 shallot.

Stage 4 - ⌛ 1 min.

In a large saucepan over medium heat, melt 30 g butter then add the minced shallot, salt and pepper.

Cook for 1 minute without browning.

Stage 5

Add the watercress and stir...

Stage 6 - ⌛ 4 min.

... then "drop in", stirring gently for a few minutes.

Stage 7 - ⌛ 3 min.

Add the potatoes and cook, stirring gently, for 2 or 3 minutes.

Stage 8 - ⌛ 1 min.

Cover with water, 1 or 2 cm higher than the vegetables.

Stage 9 - ⌛ 10 min.

And cook until the potatoes are tender.

Stage 10 - ⌛ 1 min.

Blend once.

Stage 11 - ⌛ 2 min.

Add 250 g cream and blend a second time.

Check the seasoning and your watercress velouté is ready.

Remarks

If you don't want to use cream, replace it with 2 tablespoons of cornflour diluted in 2 tablespoons of cold water, which you add while mixing, with the saucepan still on the heat, until thickened.

Keeping: 1 or 2 days in the fridge, in a closed container.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=3 %	8 g RDI=3 %	10 g RDI=15 %	141 kcal RDI=7 %	591 kJ RDI=7 %
Per person	5 g RDI=8 %	19 g RDI=7 %	25 g RDI=35 %	326 kcal RDI=16 %	1,366 kJ RDI=16 %
Whole recipe	20 g RDI=32 %	77 g RDI=29 %	101 g RDI=139 %	1,304 kcal RDI=65 %	5,464 kJ RDI=65 %