Watercress soup recipe

Date:10-06-2013 07:58:09 read:3

Watercress soup recipe

This soup celebrates the essence of watercress, cooking it with minimal loss of nutrients, so retaining its fresh, peppery flavour.

Raymond Blanc's watercress soup 
< >
  • Recipe

    Healthy fish and chips

  • Recipe

    Summer fruit pavlova

  • Recipe

    Lemon cake

  • Recipe

    Sticky rice with coconut milk and mango

  • Recipe

    Roast wild duck with blackberry sauce

  • Recipe

    Summer tomato tart

  • Recipe

    Salad of grilled squid with Provencal vegetables

  • Rcipe

    Fillet of mackerel with fennel, soy and lime

  • Recipe

    Cherry clafoutis

  • Recipe

    Peaches poached in white wine, citrus and herbs

  • Recipe

    Green papaya and pomegranate salad

  • Recipe

    Fig tart

I add ice to the watercress to halt the cooking process, so that not only the flavour but the vivid colour is preserved.

The pepperiness of watercress can vary, so taste it before cooking. If it is quite mild, leave some of the stalks attached to boost the flavour.

Serves: 4 (1.1L)

This can be made a day in advance, but it is always better when made just before serving.


50g/¼ onion, finely chopped

20g butter, unsalted

200g/2 bunches watercress

50g spinach, washed and picked

375ml water, boiling

4g/4 pinches sea salt

½ g/ 1 pinch pepper, black, freshly ground

375g ice


On a low heat in a large sauce pan, sweeten the onion in the butter for about 3-5 minutes until softened and translucent. Turn up the heat, add the watercress, spinach and wilt for 2 minutes.

Add the boiling water, season with salt, pepper and quickly boil for 2 minutes.

Add the ice to stop the cooking and purée in a liquidiser until very smooth.

Reheat, taste and correct the seasoning if required. Serve immediately – piping hot – to your guests in a large soup tureen.

Variations: as a good Frenchman, I would be tempted to add a clove of puréed garlic or flakes of toasted garlic to the soup. A tablespoon of Greek yogurt would be a nice addition. A squeeze of lemon juice added at the last moment would heighten the flavour of the watercress, but add at the last minute or it will discolour the watercress.

    Ever For Health Copy Rights 2013