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Watercress soup

Watercress soup

Spring in a bowl

Preparation10 Mins
Cooking Time10 Mins

Maman Blanc never used stock for soups. She believed that if the main ingredients are fresh enough, they should provide all the flavour you need. This recipe proves her point. The peppery watercress taste is the star of this soup, and its vivid bright green colour is like spring in a bowl.

Ingredients Required


unsalted butter
onion, peeled and diced
2 large
bunches of watercress (200g each), stalks removed
spinach, stalks removed, washed
boiling water
4 pinches
sea salt
1 pinch
freshly ground black pepper

To serve (optional)

4 tbsp
crème fraîche or Greek yoghurt

Cooking Method

Chef tips

"Add a crushed clove of garlic to the soup base. A squeeze of lemon juice would heighten the flavour, but this will need to be added at the last minute, or it will discolour the watercress."

"This soup can be prepared well in advance and reheated to serve."


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This recipe is adapted from the book Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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