Watercress Soup
4 servings
35 minutes
Watercress soup is a refined dish of French cuisine that combines the tenderness of butter, the softness of potatoes, and the freshness of watercress. This soup, rooted in the traditions of French provinces, is known for its velvety taste and rich aroma. It is perfect as a light yet nourishing dish that can be served hot or chilled. The addition of sour cream gives the soup extra creaminess, while vegetable broth enhances its delicate aftertaste. Delightfully simple yet elegant, this soup is often served in fine dining restaurants and also made at home for cozy family dinners. Exquisite and nutritious, it offers true gastronomic pleasure.
1
In a large pot, melt the butter, add chopped leeks, potatoes, and watercress. Mix well.
- Butter: 110 g
- Leek: 5 piece
- Potato: 700 g
- Garden cress: 250 g
2
Salt and cover with a lid. Leave on low heat for 20 minutes. Stir occasionally.
- Salt: to taste
3
Add broth, bring to a boil, and simmer for 15 minutes.
- Vegetable broth: 1.75 l
4
Cool the soup slightly, blend it in a blender, and return it to the pot. Add sour cream and mix.
- Sour cream: 4 tablespoons
5
Served both hot and cold.
