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Potage au Cresson

Dive into Spring with Potage au Cresson: A Classic French Watercress Soup

As the days lengthen and the first signs of spring appear, there’s nothing quite as refreshing as a vibrant, green soup. Today, we’re sharing a delightful classic: Potage au Cresson, or French Watercress Soup. This isn’t just a soup; it’s a taste of French culinary tradition, a celebration of fresh ingredients, and a surprisingly easy dish to make at home.

Watercress, with its peppery bite, is the star of the show. Historically, watercress was believed to have medicinal properties, and while we can’t vouch for that, we can guarantee this soup is packed with flavor and nutrients. Its delicate flavor pairs beautifully with the subtle sweetness of potatoes and the warmth of nutmeg.

This recipe is wonderfully adaptable. Feel free to use chicken or vegetable stock depending on your preference. A swirl of cream at the end (optional, but decadent!) adds extra richness. It’s a perfect starter for a sophisticated dinner party, a light lunch, or a comforting meal on a chilly evening.

Why You’ll Love This Potage au Cresson:

  • Fresh & Flavorful: Watercress delivers a unique peppery kick.
  • Easy to Make: Ready in under an hour.
  • Versatile: Perfect as a starter or light meal.
  • Naturally Gluten-Free & Vegetarian (with vegetable stock)

Frequently Asked Questions

Q: What is watercress?

A: Watercress is a leafy green vegetable that grows in fresh water. It has a slightly peppery, almost spicy flavor. You can usually find it in the produce section of most supermarkets.

Q: Can I use frozen watercress?

A: While fresh watercress is best, you can use frozen in a pinch. Be aware that frozen watercress may have a slightly milder flavor and can release more water during cooking.

Q: Can I make this soup ahead of time?

A: Potage au Cresson is best served immediately after blending, as the color can fade over time. However, you can prepare the base (onion and potatoes cooked in oil) a day ahead and finish the soup just before serving.

Q: What if I don’t have nutmeg?

A: While nutmeg adds a lovely warmth, you can omit it if you don’t have any. A pinch of white pepper can also work as a substitute.

Q: Is this soup suitable for vegans?

A: Yes, simply use vegetable stock and omit any cream.

We hope you enjoy this classic French soup as much as we do! It’s a simple yet elegant dish that’s sure to impress.

Potage au Cresson (French Watercress Soup)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Entree, Soup
Cuisine French
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1.3 lb potatoes diced
  • 10.5 oz watercress chopped (reserve some for garnish)
  • 100 ml water
  • 2 pint chicken or vegetable stock
  • to taste sea salt
  • to taste freshly ground black pepper
  • a pinch freshly grated nutmeg

Instructions
 

  • Heat the olive oil in a saucepan and cook the onion and potato over a medium-low heat for 20 minutes.
  • Add the watercress (keep a little back to use for garnish) and water and cook for 5 minutes until the watercress wilts.
  • Add the stock, seasoning and nutmeg, bring to the boil and gently simmer for 15 minutes.
  • Blend with a hand-held blender until smooth.
  • Check the seasoning, scatter with the reserved watercress and serve at once.

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