watercress soup with macarons
Watercress Soup (Soupe au Cresson)
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
A deliciously French soup using fresh watercress, which is not only packed with vitamins but has a particularly gorgeous flavour - even a bit cheesy!
Course: Snack, Soup
Cuisine: British, French
Servings: 4 people
Calories: 64 kcal
Author: Jill Colonna
  • 1 Large bunch of watercress (400g) stalks included
  • 20 g butter
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1 clove garlic finely chopped
  • 2 medium potatoes roughly chopped
  • 750 ml chicken or vegetable stock
  • good pinch Salt pepper
  • pinch nutmeg
  • 2-3 tbsp cream optional
  1. Wash the watercress, drain and set aside.
  2. Heat the butter and olive oil in a large saucepan and sweat the onion until cooked but not browned. Add the watercress with the stalks, roughly chopped potatoes and cover with the water and stock. Season with salt and pepper. Cover and cook gently for 30 minutes.
  3. Blitz the soup with a hand blender or in a food processor until smooth. If you prefer your soup less thick, then you could sieve at this point, although I personally love it with the fibre addition of the stalks.
Recipe Notes

If serving as an elegant starter dish, swirl in a dash of cream and why not surprise your guests with a mini Mad Mac herb macaron? The recipe is on page 97 of Mad About Macarons.

NUTRITIONAL INFORMATION: 64 Calories per serving; 3g Protein; 4g Lipids; 4g glucids.

Jill Colonna