Watercress soup, the perfect winter recipe
An easy to make soup that is very tasty and comforting.
Recipe type: Soup
Cuisine: French
  • A bunch of watercress
  • 3 medium potatoes
  • 1 echalote (like an onion but smaller and tastier) if you do not have one a small onion will do
  • 1 tbsp of rock salt
  • 2l water
  • 1 tbsp olive oil
  • 1 tsp Italian herbs or Herbes de Provence
  1. Chopped echalotes in 8.
  2. In a large pot, let them sweat in olive oil stirring occasionally while you peel the potatoes and cut them in medium cubes.
  3. Add the potatoes to the echalotes with a pinch of Italian herbs or Herbes de Provence.
  4. Let everything melt for a few minutes.
  5. In the meantime, fill your clean sink with very cold water and tip the watercress. Cut the biggest stems off for the soup not to be too fibrous. Or... if you can't be bothered :) just use everything and use a sieve later.
  6. When the watercress is clean, grab it, shake it and throw it in the pot with the potatoes and echalotes.
  7. Cook a little until the cress "looks tired" as we say in French. Then pour water over and let it cook for 30 mins.
  8. Mix! And that's it.
  9. Have a little taste and if it is (even a tad bit) fibrous, let it run through a sieve. Did you know that in French, a sieve is called a chinois (a Chinese) because of its classical Chinese hat shape.
  10. IDEAS:
  11. - add a little sugar and salt if bitter (which never happens in Europe to my knowledge)
  12. - add a dollop of cream if you like
  13. - I always add a bit of black pepper to everything so I even forget to mention it...
  14. - this soup recipe can be applied to most veggies. I do a cauliflower version, a young carrot greens version, etc.
Recipe by The Flo Show.com at http://www.thefloshow.com/watercress-soup-the-perfect-winter-recipe/