Here’s a simple, indescribably delicious watercress soup recipe.

Watercress has been grown and eaten in Ireland since prehistoric times. Its mild peppery flavor makes it a popular salad green and garnish.


Serves: 8

1 large onion, diced

1/2 cup diced leek

1/2 cup diced celery

2 tablespoons butter

2 medium potatoes, peeled and diced

1-quart chicken or vegetable stock

1/2-cup heavy cream

6 ounces watercress, well washed

1/2 cup of whipped heavy cream for garnish

8 sprigs of watercress for garnish    


In a 2-quart heavy-bottomed saucepan, over medium-high heat, sweat the onion, leek, and celery in butter, until soft.

Add potato and chicken or vegetable stock. Simmer gently, uncovered, 25 minutes.

Add cream and watercress and simmer, 2 minutes. In a food processor fitted with a steel blade, puree until smooth.

Season to taste.

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