📝 About This Recipe
A quintessential British classic, this watercress soup captures the peppery, verdant essence of the English countryside in a bowl. Historically a staple of the Victorian era, our version balances the sharp bite of fresh watercress with creamy Maris Piper potatoes and a hint of nutmeg. It is a sophisticated, silky-smooth starter that celebrates the arrival of spring with its brilliant emerald hue and refreshing finish.
🥗 Ingredients
The Soup Base
- 50 grams Unsalted Butter (high quality, such as Kerrygold)
- 1 large Yellow Onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 300 grams Maris Piper or Yukon Gold Potatoes (peeled and cut into 1cm cubes)
- 1 clove Garlic (minced)
- 1 liter Vegetable or Light Chicken Stock (hot, low sodium preferred)
The Greens and Seasoning
- 400 grams Fresh Watercress (tough lower stems removed, washed thoroughly)
- 50 grams Fresh Spinach (to help maintain the deep green color)
- 1/4 teaspoon Whole Nutmeg (freshly grated)
- to taste Sea Salt
- 1/2 teaspoon White Pepper (finely ground)
- 1/2 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 100 ml Crème Fraîche (for swirling)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 handful Reserved Watercress Leaves (small pretty sprigs)
- 1 pinch Lemon Zest (finely grated)
👨🍳 Instructions
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1
Place a large, heavy-bottomed saucepan or Dutch oven over medium heat and melt the butter until it begins to foam.
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2
Add the diced onion and sliced leek to the pan. Sauté gently for 5-7 minutes until soft and translucent, ensuring they do not take on any brown color.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant.
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4
Add the cubed potatoes to the pot. Stir well to coat them in the buttery onion mixture, then cover the pan with a lid and 'sweat' the vegetables for 5 minutes on low heat.
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5
Pour in the hot stock. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-12 minutes, or until the potatoes are completely tender when pierced with a knife.
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6
While the potatoes simmer, prepare an ice bath in a medium bowl if you wish to shock the greens for maximum color retention (optional).
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7
Once potatoes are soft, add the watercress and spinach to the pot. Push them down into the liquid and simmer for only 2 minutes. Do not overcook, or the vibrant green will turn to a dull olive.
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8
Remove the pot from the heat immediately. Stir in the grated nutmeg, salt, and white pepper.
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9
Using a high-speed blender, process the soup in batches until completely smooth and velvety. Be careful when blending hot liquids; leave the filler cap slightly ajar and cover with a towel.
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10
Return the blended soup to a clean pan. Stir in the lemon juice to brighten the flavors.
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11
Taste and adjust seasoning. If the soup is too thick, add a splash more stock or a touch of double cream for extra richness.
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12
Ladle the hot soup into warmed bowls. Top each with a dollop of crème fraîche, a sprinkle of lemon zest, a few fresh watercress leaves, and a tiny drizzle of olive oil.
💡 Chef's Tips
Always use the freshest watercress available; if the leaves are yellowing, the soup will taste bitter. Adding a handful of spinach is a chef's secret for maintaining a brilliant, photo-ready green color without altering the flavor. Do not let the soup boil once you have added the greens and blended it, as high heat destroys the delicate chlorophyll. If you want a truly professional finish, pass the blended soup through a fine-mesh sieve (chinois) to remove any remaining fibers. For a vegan version, substitute the butter with olive oil and the crème fraîche with a swirl of coconut cream or cashew cream.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread and salted farmhouse butter. Pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or an English Bacchus. For a light lunch, serve alongside a poached egg perched on a slice of toasted brioche. Try topping with smoked trout flakes or crispy pancetta for an added salty contrast. Excellent as a chilled 'Vichyssoise' style soup on a hot summer day.