Watercress soup recipe by Chef Raymond Blanc

10 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

Ingredients

20g: unsalted butter

¼: onion, peeled and diced

2 large: bunches of watercress (200g each), stalks removed

50g: spinach, stalks removed, washed

375ml: boiling water

4 pinches: sea salt

1 pinch: freshly ground black pepper

375g: ice

To serve (optional)

4 tbsp: crème fraîche or Greek yoghurt

Cooking Method

Step 1

Melt the butter in a large saucepan over a low heat. Add the onion and sweat gently for 3–5 minutes until softened and translucent. The sweating process will convert the natural starches present in the onion into sugars, enhancing the flavour of the soup.

Step 2

Turn up the heat, add the watercress and spinach and wilt for 2 minutes. Watercress varies in its intensity of flavour. If your watercress is very peppery, cut off the entire stalk, but if it is mild, retain some of the stalk.

Step 3

Add the boiling water, season with the salt and pepper, and boil for 2 minutes only. Adding boiling water speeds up the cooking of the watercress and spinach, retaining the colour, flavour and vitamins. Season early on to allow the salt to permeate the ingredients, but do so sparingly and allow for the pepperiness of the watercress. You can always add more later.

Step 4

Remove from the heat and immediately add the ice to stop the cooking process. This helps to retain the vivid colour of the watercress, as well as its texture, taste and nutrients. Purée the soup in a blender until very smooth. You may need to do this in a few batches. Re-heat at the last moment, then taste and correct the seasoning. Serve immediately in a warmed tureen or individual bowls topped with a spoonful of crème fraîche or Greek yoghurt.

Chef's 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."

Voila!

Share this recipe

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.