Cream of Watercress Soup
Indulge in the velvety elegance of Cream of Watercress Soup, a rich and nourishing dish that captures the earthy freshness of vibrant watercress. This recipe combines a handful of wholesome ingredients, including tender potato and aromatic garlic sautéed in butter, with a silky infusion of low-sodium chicken or vegetable stock and a touch of heavy cream for luxurious texture. The bright, peppery flavor of fresh watercress shines through, creating a perfectly balanced soup that's both refreshing and comforting. Ready in just 40 minutes, this easy-to-make soup is perfect as a refined starter or a light meal, and it's beautifully finished with a garnish of delicate watercress leaves. Perfect for spring gatherings or cozy evenings, this recipe is a delightful way to highlight seasonal greens while delivering incredible flavor.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups watercress, tough stems removed
- 4 cups low-sodium chicken or vegetable stock
- 0.5 cup heavy cream
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 cup watercress leaves, for garnish
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced yellow onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the diced potato to the pot and stir to coat with the butter and aromatics.
Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes, or until the potato is tender.
Stir in the watercress and cook for an additional 2-3 minutes, just until wilted and bright green.
Remove the pot from the heat and allow the soup to cool slightly before blending.
Using an immersion blender or working in batches with a standard blender, purée the soup until smooth and creamy.
Return the soup to the pot over low heat and stir in the heavy cream.
Season with salt and freshly ground black pepper to taste.
Warm the soup slowly, ensuring it does not boil, and serve hot with a garnish of fresh watercress leaves.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.0 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
