An Elegant Soup for Any Occasion
Prepare to be enchanted by the vibrant, peppery charm of watercress, transformed into a soup so velvety and luxurious, you’ll feel like you’re dining at a five-star restaurant. This Cream of Watercress Soup is a celebration of simple ingredients coming together to create something truly special. Its bright green hue is a feast for the eyes, while the rich, creamy texture and a surprising hint of lemon will delight your palate. Perfect for a sophisticated dinner party or a cozy night in, this soup is pure elegance in a bowl.
Ingredients
• ½ cup / 113 g butter
• 1⅓ cups / 200 g chopped onions
• 6 Tbs. / 54 g all-purpose flour
• 9½ cups / 2.25 L hot Potato Peel Broth or Vegetable Broth
• 6 packed cups / 200 g watercress, tough stems removed, washed
• 1 cup / 240 ml heavy cream
• 4 large eggs
• 2 Tbs. / 30 ml fresh lemon juice
• 1 Tbs. / 15 g granulated sugar
• Salt to taste
• Freshly ground black pepper to taste
Instructions
1. In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onions and sauté until they soften and just begin to turn golden, about 5-7 minutes.
2. Sprinkle in the flour and lower the heat, stirring constantly to cook the roux for 2 minutes—this toasts the flour and removes any raw taste. While stirring or whisking continuously, slowly pour in the hot broth. Keep whisking briskly to prevent any lumps from forming.
3. Stir in the washed watercress and bring the soup to a gentle simmer. Cook for about 10 minutes, or until the watercress is wilted and tender.
4. Carefully transfer the soup in batches to a high-speed blender and purée until completely smooth. (Alternatively, use an immersion blender directly in the pot.) Return the smooth soup to the pot.
5. In a separate medium bowl, whisk the heavy cream and eggs together until well combined. To temper the eggs and prevent them from scrambling, slowly ladle about 2 cups of the hot soup into the egg mixture while whisking constantly.
6. Once incorporated, remove the soup pot from the heat and stir the tempered egg mixture back into the main pot. Season with fresh lemon juice, sugar, salt, and freshly ground black pepper.
7. Return the pot to a moderate, low flame. Stir the soup constantly for 3 to 4 minutes until it thickens slightly and is heated through. It is crucial not to let the soup boil or simmer, as this can cause the eggs to curdle. Serve immediately.
Nutritional Information
• Estimated per serving, based on 10 servings.
• Calories: 345 kcal
• Protein: 8 g
• Fat: 30 g
• Carbohydrates: 12 g
• Fiber: 2 g
Pro Tips
• for Perfect Watercress Soup
• When blending hot liquids, never fill the blender more than halfway. Remove the small cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
• This soup is best served fresh due to the tempered eggs. If you must make it ahead, prepare the soup through step 4. When ready to serve, gently reheat the puréed base, then proceed with tempering the eggs and cream.
• For a classic flavor, use a high-quality vegetable broth. For a unique, earthy depth, try making your own potato peel broth by simmering clean potato peels in water with herbs.
• For an extra layer of flavor, add a clove of minced garlic with the onions or garnish the finished soup with a swirl of crème fraîche and fresh chives.
FAQ
Q: Can I make this watercress soup vegan
A: Yes, with a few simple swaps. Use vegan butter or olive oil instead of dairy butter. Replace the heavy cream with full-fat oat cream or cashew cream for richness. To substitute the eggs, create a slurry by whisking 2 tablespoons of cornstarch with 4 tablespoons of cold water. After blending the soup, bring it to a simmer and slowly whisk in the slurry, cooking for 1-2 minutes until thickened.
Q: How can I add more protein to this soup
A: To make this a more protein-rich vegetarian meal, you can blend a half-cup of soft (silken) tofu or canned cannellini beans into the soup along with the watercress in step 4. This adds protein without significantly altering the flavor. Alternatively, serve the soup garnished with protein-packed toppings like roasted chickpeas or toasted hemp seeds.
Q: Can I make this soup ahead of time
A: Because this recipe uses tempered eggs for richness, it is best served immediately to avoid curdling upon reheating. However, you can do most of the prep in advance. Complete the recipe through step 4 (puréeing the soup base) and store it in an airtight container in the fridge for up to 2 days. When you are ready to eat, gently reheat the base on the stove before proceeding with steps 5-7 to temper the eggs and finish the soup.
