French cuisine · Soups & Stews

Watercress Velouté

A silky cream soup of watercress and potatoes, finely puréed and finished with cream and nutmeg.

Ingredients · for 4 servings

• 200g watercress
• 400g starchy potatoes
• 1 onion
• 30g butter
• 800ml vegetable stock
• 150ml cream
• a pinch of nutmeg
• Salt, white pepper

Instructions

1. Wash the watercress, trim off the thick stems and roughly chop the leaves, setting aside a few nice leaves for garnish; peel and dice the potatoes.
2. Finely dice the onion and sweat in the butter over medium heat for 4 min. until translucent, without letting it take on color.
3. Add the potatoes, pour in the vegetable stock and cook, covered, for 15 min., until the potatoes fall apart when pressed.
4. Stir in the chopped watercress and let it infuse for just 2 min. – any longer and the soup will lose its vibrant green color.
5. Purée everything very finely with a hand blender, stir in the cream and season with salt, white pepper and nutmeg.
6. Ladle the velouté hot into warmed bowls and garnish with the reserved watercress leaves.