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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.

12 K 4.2/5 (6 reviews)

40 min.

Easy

4.60 €

4 people

7 Ingredients

Last modified on: January 7^th 2026

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.

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.

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 %