About Watercress

An aquatic perennial plant, Watercress has a succulent texture with a distinctive peppery taste, similar to mustard greens. The fresh, raw leaves are sometimes too peppery for some people – but once cooked, the pepperiness mellows down and isn’t so overwhelming. So if fresh watercress salads aren’t really your thing, this watercress soup may win you over! 

Watercress season stretches from October to April in France, with its peak being December and January. This explains why watercress salads and soups are very popular all throughout Winter in France. 

When shopping for watercress, looks for bright green leaves. Once purchased, fresh watercress should be stored in your fridge and eaten within 48hrs. After that, they tend to turn wilted and bitter. 

How to store this Watercress Soup? 

After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

I hope you’ll love this Watercress Soup (Soupe de Cresson) recipe as much as I do! If you have any questions, feel free to leave a comment. 

More  Soup Recipes: 

• Split Pea Bacon Soup (Potage Saint Germain) 
• Creamy Leek Potato Soup (Soupe Vichyssoise) 
• Fresh Tomato Velouté Soup 
• Classic French  Lentil Soup 
• Creamy Chestnut Soup 

Watercress Soup

Print Recipe

Serves: 4 people Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 tbsp (14g) unsalted butter
½ onion or 1 shallot, peeled and diced
3 medium-sized potatoes (about 500g potatoes), peeled and cubed
300-350g fresh watercress (leaves & stems), washed
4 cups (950ml) vegetable stock (ideally, low-sodium)
Optional: salt and pepper, to taste
For serving: crème fraiche (optional)

Instructions

Step 1 - In a large heavy bottom pot, over medium heat, add the butter and let melt. Add the diced onions (or shallots) and cook for 1-2 minutes, stirring frequently, until fragrant and translucent.

Step 2 - Add the cubed potatoes and stir. Add the watercress, stock and stir. The liquid should cover the watercress entirely. Bring to a simmer, cover with a lid and let simmer for about 20 minutes, until the potatoes are fork tender. 

Step 3 - Reserve about 1 cup of the liquid in a bowl. Using an immersion blender, mix the soup ingredients until smooth. – or, working in batches, purée soup in a blender until smooth and return soup to pot. Add some of the reserved liquid (if needed) to reach desired consistency. Season with salt and pepper to your liking. 

For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche. Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured). Enjoy immediately.

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