Watercress soup with a chive creme fraiche Recipe

A vibrant green and peppery watercress soup served with a chive creme fraiche.

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.4/5


Pour people
  • Unsalted butter : 25 g
  • Shallot(s) : 2 whole
  • Watercress : 2 bunch
  • Desiree potato(es) : 200 g
  • Garlic clove(s) : 1 whole
  • Dry white wine : 100 ml
  • Vegetable stock : 500 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Chive(s) : 0.5 bunch
  • Thick crème fraiche : 100 g


  • ETAPE 1

    Peel and finely dice the shallot. Separate the watercress leaves from the stalks and place in two bowls. Peel and chop the garlic. Peel and dice the potatoes.

  • ETAPE 2

    Heat a saucepan and melt the butter. Add the shallot and sweat with a pinch of salt. Once transparent, add the garlic, the potatoes and the watercress stalks. Deglaze with the white wine and reduce to a third. Add the vegetable stock, bring to the boil and cook until the potatoes are soft. Blitz in a food processor until smooth and then add the watercress leaves and continue blitzing until bright green. Pass through a sieve and check the seasoning.

  • ETAPE 3

    Chop the chives and mix with the creme fraiche.

  • ETAPE 4

    Serve the soup with a dollop of creme fraiche.

Chef's tip

«Add the watercress leaves at the very end to ensure your soup is a bright green colour.»

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