Prepare to be enchanted by a soup that is the epitome of elegance and comfort. This Creamy Watercress Soup boasts a velvety texture and a vibrant, peppery flavor, all built upon a surprisingly resourceful and flavorful base: potato peel broth! It’s a sophisticated starter for any gathering, yet simple enough for a luxurious weeknight meal. The secret lies in the rich, creamy finish, tempered with a hint of lemon for brightness. Let’s get simmering!
Ingredients
• ½ cup / 113g butter
• 1⅓ cups / 200g chopped onions
• 6 Tbs / 54g all-purpose flour
• 9½ cups / 2.25L hot Potato Peel Broth
• 6 packed cups / 180g watercress, washed
• 1 cup / 240ml heavy cream
• 4 large eggs
• 2 Tbs / 30ml fresh lemon juice
• 1 Tbs / 12g granulated sugar
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and just beginning to turn golden, about 5-7 minutes. Sprinkle in the flour, lower the heat, and cook for 2-3 minutes, stirring constantly with a wooden spoon to create a roux.
2. Gradually pour in the hot Potato Peel Broth while whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer.
3. Add the washed watercress to the pot and continue to simmer 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. Return the smooth soup to the pot.
5. In a separate medium bowl, whisk the heavy cream and eggs together until well combined. While whisking constantly, slowly pour about 2 cups of the hot soup into the egg mixture to temper it. This prevents the eggs from scrambling.
6. Remove the soup pot from the heat, and stir the tempered egg mixture back into the main pot. Season with lemon juice, sugar, salt, and pepper.
7. Return the pot to a moderate, low heat. Stir the soup constantly for 3-4 minutes until it has thickened slightly and is heated through. Be very careful not to let it simmer or boil, as this will curdle the eggs. Serve immediately.
Nutritional Information
• Serving Size: 1 cup (approx.)
• Calories: 295 kcal
• Fat: 25g
• Carbohydrates: 10g
• Protein: 8g
• Sodium: 450mg
• (Estimates may vary based on specific and salt added.)
Pro Tips
• 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.
• Don’t skip the tempering step for the eggs and cream! Adding the hot soup slowly prevents the eggs from scrambling, ensuring a silky-smooth, not chunky, texture.
• No Potato Peel Broth? A high-quality vegetable broth is a great substitute. For an even richer flavor, use a broth infused with leeks and celery.
• Taste the soup just before serving. The peppery watercress, tangy lemon, and touch of sugar create a complex flavor profile. Adjust the salt, pepper, or lemon juice as needed to achieve the perfect balance.
FAQ
Q: Can I make this creamy watercress soup vegan
A: Yes, you can make a delicious vegan version. Replace the butter with olive oil or vegan butter. For the heavy cream and eggs, create a ‘cashew cream’ by blending 1 cup of soaked raw cashews with ½ cup of water until completely smooth. Stir this in at the end instead of the egg and cream mixture, heating gently until warmed through.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein content, you can blend in ½ cup of silken tofu along with the watercress. This will add creaminess and protein without significantly altering the flavor. Alternatively, serving the soup with a side of crusty whole-wheat bread and a white bean dip makes for a more complete and protein-rich meal.
Q: What is the best way to store and reheat this soup
A: Due to the tempered eggs, this soup is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it very gently in a saucepan over low heat, stirring frequently. Do not let it boil, as this can cause the eggs to curdle and the texture to become grainy.
Q: Is the potato peel broth necessary for this recipe
A: While the potato peel broth adds a unique, earthy depth and is a fantastic way to reduce food waste, it is not strictly necessary. You can easily substitute it with a high-quality store-bought or homemade vegetable broth. For an even richer flavor, use a broth that has been simmered with leeks, celery, and onion.
