When people think of gorgeous food, of veritable food as art, even, they almost invariably think of desserts. And sure, the teams on shows like “Ace of Cakes” or “Cake Boss” can churn out some undeniably stunning cakes, but we say its time other dishes get their due respect for looking as great as they taste. No, were not talking about a striking sandwich, a breathtaking baguette, or even a perfect pizza — were talking about a stunning soup. Because if there is any word other than “stunning” to describe this watercress soup devised by chef and recipe developer Nathaniel Lee of Beginner Food, its “delicious.”
And one of the truly beautiful things about this fetching and delectable soup is that its really not that hard to make. Sure, the top of the bowl looks rather like painting by Jackson Pollock (albeit in brighter colors than those usually favored by the artist) and the dish is going to get you plenty of oohs and aahs, but youll secretly know that, aside from precise slicing, this soup is about as hard to make as your garden variety chowder or chicken noodle. As for how to serve it? Lee tells us, “I serve it as a starter, but its like a medium-light bodied soup, so you could squeeze it in a pinch as a meal.”
It actually doesnt take many ingredients to make this gorgeous soup, and aside from the watercress, microgreens, and English truffle oil (which can be skipped if you dont have it), you might have everything you need in your house already.
All told, youll need cooking oil, a white potato, a yellow onion, a pinch of salt, some chicken stock, one bunch of fresh watercress (with thicker stems and roots removed), a teaspoon of heavy cream, a drizzles worth of English truffle oil, radishes, a pinch of microgreens, and a teaspoon beet chips.
Lee tells us there are two things to watch out for with watercress. “One, dont get old watercress — [the] leaves should be fairly intact and crisp. The living kind with roots is best,” he advises. Second, be sure to avoid stems that are “as thick as a straw,” as these can be bitter. Lee recommends removing more stem for a milder soup.
Wash all of the vegetables, then remove any thicker parts of the stems and all of the roots from the watercress. Next, peel the potato and then slice it into thin pieces — this is so it cooks well, not for looks, so dont worry too much here, as it will be blended into a quasi liquid later. Next slice the onion following the same logic.
And then slice the radish as thin as possible, noting that this time your diners will indeed see (and eat) these slices, so keep them thin and even and lovely. Then set the radish slices aside for the garnish. Finally for this step, crush the beet chips into a dust and set aside for the garnish as well.
Ingredients3 tablespoons butter.2 cups white or yellow onion, chopped.Salt.1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)1 pound potatoes, peeled and cut into chunks.6 cups water.6 cups fresh watercress, about 1/2 pound, chopped, stems included.1/2 teaspoon black pepper.
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3 tablespoons butter.
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2 cups white or yellow onion, chopped.
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Salt.
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1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
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1 pound potatoes, peeled and cut into chunks.
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6 cups water.
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6 cups fresh watercress, about 1/2 pound, chopped, stems included.
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1/2 teaspoon black pepper.
Cook and then blend the onion and potato
Heat the cooking oil in a deep pan or pot over a burner at medium heat, and as soon as the oil has warmed, carefully add in and cook the sliced potatoes and onion. Plan to cook them for about 10 minutes, stirring often, until both are starting to grow tender.
Now add in the chicken stock and the salt to the pan and cook for 10 more minutes, stirring occasionally.
Next, carefully pour the cooked onion, potato, and the broth mixture into a blender. If its too difficult to pour in all at once, use a ladle to scoop out batches of the mixture into the blender. Then, blend these ingredients on high until they form a smooth mixture.
The Highs & LOWS of making Julia Child’s Cream of Watercress Soup
FAQ
Is watercress soup good for you?
What does watercress taste like?
Where does watercress originate from?
What is Watercress soup?
Or whatever. Watercress soup is one of those great soups, like a lot of French dishes, that don’t necessarily require a lot of ingredients. Instead it depends on coaxing flavor out of the few ingredients that you have. Watercress has tons of flavor, for example, so keeping it simple highlights that vibrant green color and zesty flavor of the cress.
Does watercress contain magnesium?
Yes, 1 watercress flat dish has 37. 6 mg of magnesium, which corresponds to 10% of the daily need for this nutrient. Watercress is also rich in fiber and other vitamins and minerals.
What does Watercress soup taste like?
This minty, bright-green watercress soup tastes like springtime in a bowl. Made with peas, leeks, and heaps of fresh watercress, it’s delicious both hot or cold, with a fresh, clean flavor and just a hint of pepper.
How do you make Watercress soup?
Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1½ tsp. lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1½ Tbsp. chives.