📝 About This Recipe
This elegant watercress soup is a quintessential French potage that celebrates the peppery, refreshing bite of spring greens. Traditionally served in Parisian bistros, it balances the sharp brightness of watercress with the silky, comforting texture of Yukon Gold potatoes and a touch of crème fraîche. It is a sophisticated, jewel-toned starter that is as nutritious as it is beautiful, offering a clean yet luxurious flavor profile.
🥗 Ingredients
The Soup Base
- 3 tablespoons Unsalted Butter (high-quality French butter preferred)
- 2 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 1/2 Yellow Onion (finely diced)
- 12 ounces Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1 clove Garlic (minced)
- 5 cups Chicken or Vegetable Stock (low sodium, high quality)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon White Pepper (ground)
The Greens
- 3 large bunches Fresh Watercress (about 10-12 oz, tough lower stems removed)
- 1 handful Baby Spinach (optional, for a deeper green color)
Finishing Touches
- 1/2 cup Crème Fraîche (plus extra for swirling)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Chives (finely snipped for garnish)
- 2 Radish (thinly sliced for garnish)
👨🍳 Instructions
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1
Prepare the watercress by cutting off the thick, woody bottom stems. Rinse the leaves and tender upper stems thoroughly in cold water and pat dry.
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2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat until foaming.
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3
Add the sliced leeks and diced onion to the pot. Sauté gently for 8-10 minutes until soft and translucent, ensuring they do not brown.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant.
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5
Add the cubed potatoes to the pot and stir to coat them in the butter and leek mixture.
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6
Pour in the stock, salt, and white pepper. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are fork-tender.
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7
Once the potatoes are soft, add the watercress (and spinach, if using) to the pot. Stir for 2-3 minutes just until the greens have wilted. Do not overcook, or you will lose the vibrant green color.
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8
Remove the pot from the heat immediately.
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9
Using an immersion blender, puree the soup until completely smooth. Alternatively, transfer to a standard blender in batches, being careful with the hot liquid.
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10
Return the pureed soup to the pot over very low heat. Stir in the crème fraîche until fully incorporated and the soup is creamy.
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11
Stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt or pepper if needed.
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12
Ladle the hot soup into warmed bowls. Garnish with a small dollop of crème fraîche, a sprinkle of chives, and a few radish slices for crunch.
💡 Chef's Tips
To maintain the brightest green color, shock the watercress in ice water before adding it to the pot, or simply ensure you don't boil the soup after the greens are added. If you cannot find watercress, a mix of arugula and spinach provides a similar peppery bite. Always use Yukon Gold or Russet potatoes; their high starch content is what gives the soup its body without needing a flour-based thickener. For an extra-silky restaurant finish, pass the pureed soup through a fine-mesh sieve (chinois) before adding the crème fraîche.
🍽️ Serving Suggestions
Pair with a crisp, dry French white wine like a Sancerre or Sauvignon Blanc to complement the peppery greens. Serve with a warm, crusty baguette and salted French butter. Top with homemade sourdough croutons fried in garlic butter for added texture. Accompany with a light side salad of shaved fennel and citrus to start a multi-course French dinner.