Watercress Soup Julia Child
Indulge in the timeless elegance of Julia Child's Watercress Soup, a silky and nourishing blend that celebrates simplicity and fresh ingredients. This classic recipe combines the peppery zest of watercress with creamy notes of heavy cream, balanced by tender russet potatoes and a delicate onion base sautéed in buttery perfection. The addition of aromatic chicken stock creates a comforting depth of flavor, while the optional chive garnish introduces a subtle herbaceous twist. Ready in just 45 minutes, this velvety soup is a perfect choice for an impressive starter or a satisfying main course. Whether you prefer it on cool evenings or as part of a sophisticated dinner party, Watercress Soup Julia Child is a culinary treasure that highlights the beauty of French-inspired cooking.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 1 large Russet potato, peeled and diced
- 4 cups Chicken stock (or vegetable stock)
- 1 teaspoon Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 bunches Watercress, tough stems removed
- 0.5 cup Heavy cream
- 2 tablespoons Fresh chives, finely chopped (optional, for garnish)
Instructions
Melt the unsalted butter in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and cook, stirring occasionally, for about 5 minutes or until softened and translucent. Do not let it brown.
Stir in the diced potato, chicken stock, salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
Add the watercress to the pot and stir gently to wilt the leaves, which should only take about 2-3 minutes.
Remove the pot from the heat and let the soup cool slightly. Then, use an immersion blender or transfer the soup in batches to a countertop blender to puree until smooth.
Return the pureed soup to the pot and stir in the heavy cream. Reheat gently over low heat, but do not allow the soup to boil.
Taste and adjust seasoning with more salt and pepper, if needed.
Ladle the soup into bowls, garnish with finely chopped chives if desired, and serve warm.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 547 mg | 12% | |
*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.
