LADING

Watercress Soup

The colour of this luscious soup always thrills me – it is an unbelievably vivid green.
It is also extremely delicious made with spinach instead of watercress.

 

Watercress Soup


Sophie Blue Rimmed Soup Plate (Set of Four), £62.00

Serves 8

Ingredients
400g fresh watercress cleaned
50g butter
1 onion peeled and chopped
3 leeks, cleaned, trimmed and chopped
2 ribs of celery, cleaned and chopped
1 tbsp plain flour
600ml good chicken stock
300ml double cream
A grating of nutmeg
Sea salt

 

Pour 500ml water into a pan, add salt and bring to the boil.

Dump in the watercress and move it about with a spoon until it is all submerged in the water.

Leave to boil for 5 minutes.

Remove from the pan from the heat and allow the watercress and water to cool.

Meanwhile, heat another large pot on a low to medium heat, add the butter, onion, leeks and celery and gently sauté for ten minutes.

Sprinkle the flour into the onion pot and stir for a couple of minutes, then slowly add the stock, a ladleful at a time, stirring as the sauce thickens.

Once all the stock has been incorporated, leave to bubble for five minutes.

Return to the watercress, which should be cool, and pour it, water and all, into a blender.

Whiz until smooth.

Next, pour the onion mixture and the cream into the blender with the watercress and whiz again until velvety.

Return the soup to the pot, season with salt and nutmeg, heat through and serve.

Print Recipe
Watercress Soup
The colour of this luscious soup always thrills me – it is an unbelievably vivid green. It is also extremely delicious made with spinach instead of watercress.
Watercress Soup
Cuisine Soups
Servings
Ingredients
Cuisine Soups
Servings
Ingredients
Watercress Soup
Recipe Notes

Watercress Soup in Sophie Blue Soup Plate

Watercress Soup in Sophie Blue Soup Plate