Chilled Cream of Watercress Soup

May 08, 2023May 8, 20230 2

Refreshing Chilled Cream of Watercress Soup recipe perfect for summer

by The Chefin Soup

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

390

Sugar

Fat

33g

Chilled Cream of Watercress Soup is a unique and refreshing summer soup that is perfect for those hot days when you want something light and delicious. The peppery flavor of the watercress combines perfectly with the creamy texture of the soup, making it a great choice for entertaining or just enjoying on your own. This soup can be made ahead of time and chilled in the fridge, making it a convenient option for busy weeknights or lazy weekends. Overall, Chilled Cream of Watercress Soup is a tasty and nutritious addition to any meal plan.

Instructions

1.	In a large pot, melt the butter over medium heat.
2.	Add the leeks and sauté for 5 minutes or until softened.
3.	Add the potatoes, stock, and watercress to the pot and bring to a boil.
4.	Reduce heat and let simmer for 20-25 minutes or until the potatoes are tender.
5.	Remove from heat and let cool for a few minutes.
6.	Carefully transfer the soup to a blender and blend until smooth.
7.	Stir in the cream and season with salt and pepper.
8.	Chill in the fridge for at least 2 hours or overnight before serving.

PROS

This chilled soup is perfect for hot summer days and can be made ahead of time for easy entertaining.

The watercress adds a unique peppery flavor to the soup and pairs well with the creamy texture.

CONS

This soup is high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

It may not be appealing to those who do not enjoy the taste of watercress.

HEALTH & BENEFITS

Watercress is a nutrient-dense vegetable that is loaded with vitamins and minerals, including vitamin C, vitamin K, and calcium.
It also contains antioxidants that may help lower the risk of chronic diseases such as cancer and heart disease.
The cream in this recipe adds a source of dairy, which is a good source of calcium and vitamin D.

	500 g potatoes , peeled & cubed
	2 large leeks , washed & sliced
	80 g watercress
	750 ml vegetable stock
	280 ml single cream ( light )
	50 g butter
	salt and black pepper