Award winning cream of watercress soup

    55 min

    This recipe has always been a winner with our family, and won a cooking contest for best starter and as part of best overall meal. Although I practised it so much before the competition that I can no longer eat it without feeling bored of it, I'm sure you will love it!


    Wiltshire, England, UK
    18 people made this

    Serves: 4 

    • 1-2 tablespoons butter or olive oil
    • 1 large onion, red or white, peeled and chopped finely
    • 3 - 4 handfuls watercress, washed and ends of stems removed
    • 1 - 2 biggish carrots, washed and grated
    • 1 large new potato, washed, peeled, and chopped into 2cm cubes
    • 2 chicken or vegetable stock cubes
    • 1 - 2 pints boiling water
    • 1/4 pint single cream
    • to taste salt and pepper

    Prep:10min  ›  Cook:30min  ›  Extra time:15min  ›  Ready in:55min 

    1. Place the butter or oil in a saucepan and put in the onion to fry.
    2. Fry off the onion until translucent, stirring every few seconds, then put in the watercress, carrot and potato and fry those off too for a couple of minutes, continue stirring while they are frying off.
    3. Crumble the stock cubes into the saucepan and pour over the boiling water, then simmer until the potato collapses into mash when you press it against the side of the saucepan with the spoon.
    4. Put the mixture bit by bit into a sieve and rub through, or alternatively whizz it with a food processor or hand held blender.
    5. Reheat soup until almost boiling, thn turn down the heat and stir in the cream (n.b. You might want to save a little cream to decorate with later), and season with however much salt and pepper you prefer.
    6. Ladle into bowls and decorate with a teaspoon of cream swirled in, and a couple of leftover wtercress leaves.


    This soup freezes really well, so you might want to make a double quantity and freeze half of it for a night where you can't be bothered to actually cook anything.

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