Description
Watercress soup is a perfect blend of vibrant, peppery flavors and creamy, comforting textures. With leeks, potatoes, and a touch of heavy cream, this dish is both elegant and easy to prepare. Its rich green color and nutrient-packed ingredients make it a great choice for a light lunch or a sophisticated starter at any dinner party.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 1 leek (white and light green parts only), thinly sliced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1 medium potato, peeled and diced
- 1/2 teaspoon salt
- 2 bunches fresh watercress (thick stems removed)
- 2 tablespoons fresh tarragon, chopped
- 1/2 cup heavy cream (plus more for garnish)
Instructions
- Prepare the Base:
Melt butter in a large saucepan over medium-high heat. Add the leek and garlic, and sauté for about 4 minutes until softened. - Cook the Soup:
Pour in the stock, add diced potatoes and salt, and bring to a simmer. Let cook until the potatoes are tender, approximately 7 minutes. - Add Watercress and Tarragon:
Stir in the watercress and cook for 2 minutes until wilted. Remove the saucepan from heat and stir in the chopped tarragon. - Blend the Soup:
Transfer the soup mixture to a blender. Add the heavy cream and blend until smooth, about 20 seconds. Ensure steam escapes during blending by leaving a small opening and covering with a towel. - Serve:
Divide the soup among 6 bowls. Garnish with a drizzle of cream and a sprinkle of fresh tarragon, if desired.
Nutrition
- Serving Size: 6 servings
- Calories: 130 kcal per serving