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Watercress soup
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.
9,660 4/5 (5 reviews)
40 min.
Easy
4.60 €
4 people
7 IngredientsLast modified on: January 7th 2026
2 bunches watercress
2 
1 
30 g 
250 g 
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 40 min.
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.
Drain and spin dry.
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.
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.
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 80 RDI=7 % | 100 RDI=20 % | 1,300 RDI=70 % | 5,460 RDI: 70 % |
| Per 100 g | 2 RDI=1 % | 8 RDI=1 % | 10 RDI=2 % | 140 RDI=7 % | 590 RDI: 7 % |
| Per person | 5 RDI=2 % | 20 RDI=2 % | 30 RDI=4 % | 330 RDI=20 % | 1,370 RDI: 20 % |
How much will it cost?
- For 4 people : 4.60 €
- Per person : 1.15 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream
Like these other recipes: Saint-Lô cake, Spaghetti with smoked salmon, Potimarron and Parmesan tart, Baked potoatoes with herb butter or cream , Basic cake batter - the French way, ... See them all 124
Butter
Like these other recipes: How to prepare cockles, Crispy prawn rolls, Panettone, Croque-monsieur gourmand, Langoustine and leek tarts, ... See them all 496
Potatoes
Like these other recipes: Ramekins of duchess potatoes, Winter vegetable soup, Mushroom velouté, Valay salad, "Haute patate" green beans, ... See them all 90
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