Watercress Bisque Recipe: A Velvety, Flavorful Soup for Every Season
Introduction:
Watercress has always been a special ingredient for me—growing up, we would often gather it fresh from the nearby creek, relishing its peppery, fresh taste. These days, it’s a little more challenging to get it from the wild, so I buy it from the store, but it’s just as delicious. This Watercress Bisque recipe is one that I first encountered at a “dining out” club event, and I’ve adapted it over the years to suit my own preferences. The combination of fresh watercress, smooth potatoes, and a hint of lemon makes this bisque both hearty and refreshing—perfect for any time of year.
This recipe is a comforting, creamy soup that brings a beautiful balance of earthy greens and creamy texture, with a subtle, delicate flavor that’s sure to please. Whether served as a starter for a special meal or enjoyed on its own, this bisque is always a crowd-pleaser.
Recipe Details:
- Category: Vegetable Soup
- Cuisine: Adapted from a dining out club recipe
- Keywords: Under 60 Minutes, Stove Top, Small Appliance, Watercress, Bisque, Soup
- Cooking Time: 35 minutes
- Preparation Time: 20 minutes
- Total Time: 55 minutes
- Serving Yield: 6 servings
- Calories: 400 per serving
Ingredients:
| Ingredient | Quantity |
|---|---|
| Watercress | 2 bunches |
| Butter | 50 grams |
| Potatoes | 4 medium-sized |
| Onions | 2 small |
| Salt | 1/4 teaspoon |
| Lemon Juice | 1 1/4 teaspoons |
| Stock (vegetable or chicken) | 300 ml |
| White Pepper | 3/4 teaspoon |
| Ground Almonds | 1–2 tablespoons |
| Cream (optional) | 1/2 to 1 cup |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Fat Content | 28.4 g |
| Saturated Fat Content | 14.4 g |
| Cholesterol Content | 73.3 mg |
| Sodium Content | 368.6 mg |
| Carbohydrate Content | 32.5 g |
| Fiber Content | 5.1 g |
| Sugar Content | 3.3 g |
| Protein Content | 7.1 g |
Instructions:
-
Prepare the Watercress:
Start by chopping off and discarding the lower third of the watercress bunches. Then, pick through the watercress and discard any tough, woody stems. Roughly chop the watercress, and if desired, set aside a few sprigs for garnish at the end. -
Cook the Vegetables:
In a large saucepan, melt the butter over medium heat. Add the chopped potatoes, onions, and watercress to the pan, stirring well to ensure that the vegetables are evenly coated with the butter. Sprinkle lightly with salt. -
Sweat the Vegetables:
Reduce the heat to low, and cover the vegetables with a piece of parchment paper or foil, tucking the edges in to trap the steam. Let the vegetables “sweat” on very low heat for about 20 minutes. Stir occasionally, and re-cover the vegetables halfway through. -
Add Stock and Simmer:
Once the vegetables are softened, add the stock (vegetable or chicken) to the pan. Increase the heat slightly to bring the mixture to a gentle boil. Once it starts to bubble, reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld together. -
Puree the Soup:
Working in batches, carefully blend the soup in a blender or food processor until smooth. If you’re using a stick blender, note that the stems of the watercress can be tricky to puree, so it might be easier to use a standard blender. -
Finish the Soup:
Return the pureed soup to the pan and stir in the cream (if using), ground almonds, lemon juice, and white pepper. Taste and adjust the seasoning with more salt if needed. Gently reheat the bisque to serve. -
Serve and Garnish:
Ladle the bisque into bowls and garnish with fresh watercress sprigs or, for an extra touch of elegance, float a young nasturtium leaf and flower on top of each serving.
Pro Tips for the Best Watercress Bisque:
- If you’re looking for a smoother texture, feel free to pass the pureed soup through a fine mesh sieve after blending to remove any remaining bits of stem.
- For a lighter version, substitute the cream with a bit of milk or vegetable broth, though the cream adds a wonderful richness to the bisque.
- If you can’t find fresh watercress, you can substitute it with arugula, though the flavor will be slightly different.
- The soup can be made ahead of time and stored in the refrigerator for up to two days. It also freezes well for future meals—just let it cool before transferring to airtight containers.
Why You’ll Love This Watercress Bisque:
Watercress is a highly nutritious green, rich in vitamins A, C, and K, as well as being a good source of calcium and iron. When blended into a bisque, its slightly peppery flavor becomes a gentle and comforting part of a creamy, savory soup. Whether you’re enjoying this soup on a cozy night in or serving it to guests, this recipe is sure to impress with its delicate flavor and smooth texture. The balance of rich creaminess, fresh greens, and tangy lemon juice makes this Watercress Bisque a standout dish that’s both nourishing and delightful.
Perfect as a starter to a fine dinner or served alongside a warm, crusty loaf of bread, this bisque will bring a taste of freshness and comfort to any meal. Happy cooking!
