Recipe Details

Watercress Soup

Watercress soup is a simple and easy spring soup made with bunches of fresh watercress, a potato to thicken, and a splash of cream.

Makes:6 servings

Ingredients

2 Tbsp.unsalted butter
1 medium(8 oz.) leek, sliced (about 1 cup)
2 medium-sizegarlic cloves, thinly sliced (about 1 Tbsp.)
4 cupsvegetable stock
1 medium-size(10 oz.) russet potato, peeled and chopped (about 1 1/2 cups)
1/2 tsp.kosher salt
12 oz.watercress with stems (about 10 cups)
1 Tbsp.chopped fresh tarragon, plus more for garnish
2 Tbsp.heavy whipping cream, plus more for drizzling

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Directions

Prep:10 mCook:20 mReady:30 m

Gather all ingredients.
Melt butter in a large saucepan over medium-high. Add leek and garlic; cook, stirring often, until softened, about 4 minutes. Add stock, potato, and salt. Bring to a simmer over medium-high heat, and cook, undisturbed, until potatoes are tender, about 7 minutes.
Stir in watercress, and cook until wilted, about 2 minutes. Remove from heat, and stir in tarragon.
Pour watercress mixture and cream into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 20 seconds. Divide soup evenly among 6 bowls. Drizzle with additional cream, and garnish with additional tarragon.