- A quintessentially British dish, watercress soup celebrates the arrival of spring with its fresh, vibrant flavors, historically enjoyed as a revitalizing tonic when watercress comes into season.
- The goal is to highlight watercress's peppery taste, contrasting beautifully with the creamy texture of the soup, providing a unique flavor profile that's both earthy and fresh.
- 2 bunches watercress, roughly chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Sauté onion and garlic until soft, but not browned.
- Add potatoes and vegetable broth. Bring to a boil, then simmer until potatoes are very soft.
- Add watercress to the pot, simmering for an additional 4-5 minutes.
- Blend the mixture until smooth, either with an immersion blender or by transferring to a blender.
- Return the soup to the pot, stir in heavy cream, and heat through without boiling.
- Adjust seasoning and serve.
- When selecting watercress, look for bright green leaves and crisp stems; avoid any bunches that look wilted or yellowing.
- Do not overcook the watercress to preserve its vibrant color and peppery flavor.
- For a lighter version, substitute heavy cream with light cream or whole milk.