Creamy watercress and cucumber soup

    40 min

    I like to serve this rich, creamy watercress, potato and cucumber soup topped with sliced smoked chicken for a complete meal.

    1 person made this

    Serves: 4 

    • 150g watercress, stems removed
    • 2 tablespoons butter
    • 1 potato, peeled and cubed
    • 2 cloves garlic, crushed
    • 1 cucumber, cubed
    • 100ml dry sherry
    • 750ml chicken stock
    • 125ml single cream
    • salt and pepper, to taste
    • small pinch grated nutmeg
    • cooked, smoked chicken breast, thinly sliced (optional)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt butter in a soup pot over medium heat; stir in potatoes and garlic and cook for 2 minutes.
    2. Add watercress and cucumber; cook and stir for 1 minute. Add sherry and stir to scrape up any bits on the bottom of the pot.
    3. Stir in stock, cover and simmer on low heat for 15 minutes.
    4. Puree soup with an immersion blender; stir in cream and season to taste with salt, pepper and nutmeg.
    5. Add the smoked chicken, if using, and allow to heat through for a few minutes before serving.

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