Watercress Soup
Watercress soup is a simple and easy spring soup made with bunches of fresh watercress, a potato to thicken, and a splash of cream.
Ingredients
- 2 tablespoons unsalted butter
- 1 leek sliced
- 2 cloves garlic thinly sliced
- 4 cups vegetable stock
- 1 russet potato peeled and chopped
- 1/2 teaspoon kosher salt
- 12 ounces watercress with stems about 10 cups
- 1 tablespoon chopped fresh tarragon plus more for garnish
- 2 tablespoons heavy whipping cream plus more for drizzling
Instructions
- Gather all ingredients.
- Melt butter in a large saucepan over medium-high. Add leek and garlic; cook, stirring often, until softened, about 4 minutes. Add stock, potato, and salt. Bring to a simmer over medium-high heat, and cook, undisturbed, until potatoes are tender, about 7 minutes.
- Stir in watercress, and cook until wilted, about 2 minutes. Remove from heat, and stir in tarragon.
- Pour watercress mixture and cream into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 20 seconds. Divide soup evenly among 6 bowls. Drizzle with additional cream, and garnish with additional tarragon.
Notes
Cook’s Note
You can also puree soup with an immersion blender until smooth, about 4 minutes.