Watercress Soup (Soupe de Cresson)
This Watercress Soup, known as “Soupe de Cresson” in French, is a typical recette de grand–mère, aka a “grandmother’s recipe”. Made of onions, potatoes for extra body, and bright peppery-tasting watercress, this soup offers healthy comfort for the soul.
But you can still dress it up with a dollop of crème fraiche for a touch of richness.
About Watercress
An aquatic perennial plant, Watercress has a succulent texture with a distinctive peppery taste, similar to mustard greens. The fresh, raw leaves are sometimes too peppery for some people – but once cooked, the pepperiness mellows down and isn’t so overwhelming.
So if fresh watercress salads aren’t really your thing, this watercress soup may win you over! Watercress season stretches from October to April in France, with its peak being December and January.
This explains why watercress salads and soups are very popular all throughout Winter in France. When shopping for watercress, looks for bright green leaves.
Once purchased, fresh watercress should be stored in your fridge and eaten within 48hrs. After that, they tend to turn wilted and bitter. How to store this Watercress Soup?
After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.
- In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
- In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.
I hope you’ll love this Watercress Soup (Soupe de Cresson) recipe as much as I do! If you have any questions, feel free to leave a comment.
- Who: Soupe · Cresson · Method Step