Cream of Watercress Soup

A French soup made of leeks and watercress, ideal during spring. Very delicate taste, but delicious…

Ingredients (for 2)

  • 4 cups watercress
  • 4 tbsp cooking cream
  • 2 leeks
  • 3 cups chicken or vegetable stock
  • 1/2 onion
  • 1 tbsp butter
  • 2 tbsp lemon juice
  • 1 cup water
  • salt & pepper


  • Wash and remove stems from watercress
  • Add to a deep saucepan with water and bring to a boil
  • Cook at low heat for 3-4 minutes or until soft and wilted
  • Drain and let rest in a colander for a couple of minutes in order to squeeze out most of the liquid
  • Thinly slice leeks and onions and add to a saucepan with butter
  • Bring to medium heat and let vegetables sauté in the butter for 5 minutes, or until softened
  • Add chicken (or vegetable) stock and cooking cream, and bring to a simmer
  • Cook at medium heat, stirring occasionally, for 10 minutes (add water gradually in the meantime)
  • Finally add watercress and cook for 5 minutes more
  • Transfer soup to a blender, or use an immersion blender and purée until smooth
  • Season with salt and pepper, and pour in your serving bowl
  • Stir in some lemon juice and serve hot