Watercress soup shots

Enjoyable Watercress soup shots Recipe

All you need is some loose change and a few ingredients to make this sophisticated soup.
Watercress soup shots
Prep Time : 0:10 | Cook Time : 0:35 | Total Time : 0:45 | Serving : 6 person.


  • 25g unsalted butter

  • 1 white onion, coarsely chopped

  • 1 (about 200g) potato, peeled, coarsely chopped

  • 375ml (1 1/2 cups) water

  • 1 Massel chicken style stock cube, crumbled (see note)

  • 1/2 bunch watercress, sprigs picked, washed, dried


  • Step 1

    Heat the butter in a medium saucepan over medium heat until foaming. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the potato and stir to coat.

  • Step 2

    Add the water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the potato is soft.

  • Step 3

    Add the watercress and cook for 5 minutes or until the watercress wilts. Set aside to cool slightly. Transfer the potato mixture to the jug of a blender and blend until smooth.

  • Step 4

    Transfer the soup to a clean saucepan. Place over medium heat and cook, stirring, for 3 minutes or until heated through. Season with salt and pepper. Pour the soup into a heatproof jug and divide among small serving glasses to serve.

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