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Watercress Soup*

Serves 8

12 oz baking potatoes, peeled and sliced into 1/4-inch rounds
7 C boiling water
1/2 1b watercress, trimmed and thoroughly washed
White pepper to taste
1 C croutons

Cook the potatoes in boiling water until tender. Sweat the watercress in a soup pot until limp. Add the potatoes and cooking water. Cook over high heat until the vegetables are tender. Purée in a food processor and pass through a fine sieve. Adjust seasoning. Cool over ice. Serve cold with croutons on the side.


  • Spinach can be substituted for the watercress. Season to taste with freshly grated nutmeg.
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