Hampshire Watercress Soup
Vibrant, peppery green soup made with fresh watercress and tender potatoes, finished with a gentle swirl of double cream.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 195 kcal
Equipment
- •Large saucepan
- •Stick blender
- •Chopping board
- •Chef's knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 195 kcal
- fat
- 13 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 195 kcal
Instructions
- 1
Melt the butter in a large saucepan over a medium heat on the hob.
- 2
Add the chopped onion and sweat (cook gently without browning) for 6 minutes until soft and translucent.
- 3
Stir in the minced garlic and diced potato, coating them thoroughly in the melted butter.
- 4
Pour in the hot vegetable stock and bring the liquid to a gentle boil.
- 5
Reduce the heat and simmer uncovered for 12 minutes until the potato cubes are completely tender.
- 6
Reserve a small handful of delicate watercress sprigs for the final garnish.
- 7
Add the remaining watercress to the pan and simmer for just 2 minutes until wilted.
- 8
Remove the pan from the heat immediately to preserve the vibrant green colour.
- 9
Blend the mixture using a stick blender until completely smooth and velvety.
- 10
Stir in the double cream, nutmeg, sea salt, and black pepper.
- 11
Ladle the soup into warm bowls and finish with a drizzle of cream and reserved watercress.
Chef's tips
Do not boil the watercress for more than two minutes, as prolonged cooking dulls the vibrant emerald colour and mutes the peppery bite. For an ultra-silky restaurant texture, pass the blended soup through a fine sieve before adding the double cream. If you prefer a lighter bowl, whole milk works well in place of cream.
Ingredient substitutions
- unsalted butter → olive oil or plant butter
- double cream → single cream or oat cream
- vegetable stock → light chicken stock
Storage
Store cooled soup in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over low heat on the hob without letting it come to a rolling boil.
Common mistakes to avoid
- •Overcooking the watercress which turns the soup brown and bitter
- •Adding too much potato, resulting in a heavy and starchy texture rather than a light broth
- •Blending while boiling hot without leaving room for steam to escape
Serving suggestions
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