Make Ahead

Watercress Soup with Horseradish Cream

March 26, 2011
Author Notes

This is an amazingly delicious soup, which I first had in Australia. I like it hot or cold. I think it tastes much better if it has a day to rest in the fridge. —Broke and Chic

  • Serves eight
Ingredients
  • 2 tablespoons butter
  • 2 shallots, chopped
  • 2 leeks (white part), washed, chopped
  • 2 stalks celery, chopped
  • 2 potatoes, peeled, chopped
  • 4 cups Vegetable Stock
  • 2 bunches watercress, chopped roughly
  • 1 1/4 cups milk
  • 8 ounces sour cream
  • 2 teaspoons prepared horseradish
In This Recipe
Directions
  1. Melt butter in a frying pan over medium-low heat. Add the shallots, leeks, and celery. Cook for around 15 minutes until they are soft but not colored.
  2. Add the potatoes and vegetable stock and bring to a boil. Then lower the heat and cook for 10-15 minutes until the potatoes are soft. Add the watercress and cook for another 10 minutes. Turn off the heat and add the milk and about 2 ounces of sour cream.
  3. Using an immersion blender, puree the soup. Transfer to a large bowl, let cool and then refrigerate overnight.
  4. When you are ready to serve remove the soup from the fridge and either re-heat over a low flame or pour into bowls. In a separate bowl mix the sour cream and horseradish, and season. Serve the soup with a dollop of the horseradish cream on top.

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