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Epicurious
Bon Appétit

Watercress Soup

By Melissa Hamilton and Christopher Hirsheimer

4.2

(3)

Image may contain Bowl Dip Food and Dessert
Photo by Jason Lowe

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

2 tablespoons (1/4 stick) unsalted butter
1 medium yellow onion, chopped
2 quarts low-salt chicken broth
1 pound russet potatoes, peeled, cut into 1/2" cubes
4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)
1 1/2 teaspoons (or more) fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup chilled heavy cream
3 tablespoons thinly sliced fresh chives, divided

Preparation

  1. Step 1

    Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5-6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.

    Step 2

    Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 teaspoons lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

    Step 3

    Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives.

    Step 4

    Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 tablespoons chives over.

TagsSoupSoup/StewWatercressLeafy GreensVegetableRusset PotatoPotatoRoot VegetableChiveHerbs & SpicesChickenPoultryOnionStarterDinnerBrunchGluten FreeNut FreeMeal PrepSimmerBlenderBon Appétit

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