Cress soup
6 servings
60 minutes
Watercress soup is a refined dish of French cuisine that embodies lightness and elegance. Its origins trace back to the traditions of French villages where watercress was used not only as fresh greens but also as a base for flavorful soups. The delicate taste of this soup is shaped by the combination of leeks, potatoes, and zesty herbs that add a slight spiciness. Watercress fills the dish with freshness, while the addition of milk makes it velvety and harmonious. This soup is perfect for spring and summer days when one desires light yet nourishing food. It is served with crispy baguette or fresh herbs, highlighting its naturalness and simplicity.
1
Leek should be washed, cleaned, cut lengthwise, and sliced thinly. Chop the onion finely. Peel the potatoes and cut them into pieces, leaving only the leaves of the watercress.
- Leek: 1 piece
- Onion: 1 head
- Potato: 1 kg
- Watercress: 2 bunchs
2
Heat oil in a large pot, add leeks and onions, and cook on low heat, stirring, for 4-6 minutes until the onions are soft. Add potatoes and one and a half bunches of lettuce. Pour in 1.5 liters of hot water, add 1 teaspoon of salt, bring to a boil, then reduce heat and let simmer for an hour.
- Olive oil: 3 tablespoons
- Leek: 1 piece
- Onion: 1 head
- Potato: 1 kg
- Watercress: 2 bunchs
- Water: 1.5 l
- Salt: to taste
3
Finely chop the remaining watercress. Remove the pot from the heat and let it cool slightly, then blend its contents and return the puree to a clean pot. Heat it again.
- Watercress: 2 bunchs
4
Before serving, dissolve the broth cube in warmed milk and add the mixture to the soup. Cook for another 6 minutes. Season with salt and pepper, pour into a soup bowl, sprinkle with remaining watercress, and serve immediately.
- Bouillon cube: 1 piece
- Milk: 250 ml
- Salt: to taste
- Ground black pepper: to taste
- Watercress: 2 bunchs