The bunches of cress I bought were quite large- about 2 handfuls each. I prefer my soup to be quite thick, definitely not in favour of watery, thin concoctions so this yields quite a thick soup.
If this is not to your liking just add a bit more water and/or milk.
You will need some sort of blender.
Preparation and cooking time is about 45 minutes but you must allow time for the soup to cool a bit before you blend it. Especially if you are not using a handheld blender and have to pour the soup from the saucepan into a blender.
Watercress Soup ( for 4)
2 large bunches of water cress- cleaned and very thick stalks removed, chop roughly.
1 medium onion - peeled and chopped
1 medium potato - peeled and chopped into small dice
1-2 tbspns of butter
850 mls of chicken or vegetable stock
350 mls of milk
Salt & pepper
Melt the butter in a large saucepan add the onion and potato and stir about. Cook until they soften- about 10 minutes.
Add the cress to this and stir until it has wilted and soften a bit- a few minutes.
Add the stock and bring to the boil. Once boiling, reduce to a simmer and cover the saucepan.
Cook for about 30 minutes. Timing is not really too important but I think cooking for too long reduces the flavour.
Now it is time to blend. Let the soup cool a bit before you start. Especially if you are not using a handheld blender and need to transfer the soup from the saucepan into a blender. Once it is blended return the soup to the saucepan and add the milk. Give it a good stir and check the seasoning and if necessary add salt and pepper if you wish.
If you are preparing in advance stop now.
15 minutes before serving:
Heat the soup over a moderate heat, stirring periodically and bring it to the boil. Once it comes to the boil remove it from the heat and serve into bowls.
Garnish, if you like, with a dollop of cream fraiche, cream or yoghurt and a small bit of greenery.
