Watercress Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This elegant watercress velouté is one of my favorite quick weeknight soups because it comes together in under an hour with just basic ingredients you probably already have on hand. Watercress is wonderfully peppery and packed with vitamins and minerals, making this dish as nourishing as it is delicious. The creamy butter and flour base creates that luxurious restaurant quality texture, while fresh lemon juice at the end brightens everything up perfectly. It's the kind of soup that feels fancy enough for guests but simple enough for a cozy dinner at home.
Ella x
Ingredients
- 200 gwatercress
- 3 ggarlic
- 2 gshallots
- 30 gbutter
- 20 gall-purpose flour
- 400 mlchicken broth
- 150 mlheavy cream
- 1 gsalt
- ½ gblack pepper
- 20 mlolive oil
- 20 mllemon juice
Detail level
Instructions
- 1
In a large saucepan, heat the butter over medium heat. Add the garlic and shallots and cook until softened, about 5 minutes.
- 2
Add the watercress to the saucepan and cook until wilted, about 3-4 minutes.
Tip: Don't overcook the watercress, as it can become bitter.
- 3
Sprinkle the flour over the watercress and cook for 1 minute, stirring constantly.
- 4
Gradually add the chicken broth, whisking continuously to avoid lumps.
Tip: Bring the mixture to a boil, then reduce the heat to low.
- 5
Simmer the soup for 15 minutes, or until the flavors have melded together.
Tip: Use an immersion blender to puree the soup to your desired consistency.
- 6
Stir in the heavy cream and cook until heated through.
- 7
Season the soup with salt and black pepper to taste.
Tip: Add a squeeze of lemon juice for brightness and balance.
- 8
Serve the velouté hot, garnished with a sprinkle of watercress and a drizzle of olive oil.
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