Watercress Soup

Name: Watercress Soup
Ingredients: ¼ cup olive oil; 1 onion, grated; 1 celery rib, diced; 2 ½ cups fish, shellfish, or chicken stock; 2 ½ cups fish, shellfish, or chicken stock; 2 ½ cups fish, shellfish, or chicken stock; 2 ¼ cups peeled and diced potatoes, plus 1 whole peeled potato; 2 ¼ cups peeled and diced potatoes, plus 1 whole peeled potato; pinch of nutmeg; salt and freshly ground black pepper; 2 tsp. grated fresh horseradish; 6 tbsp. crème fraîche; 5 ¼ ounces peeled, cooked small shrimp; handful of watercress or garden cress; handful of watercress or garden cress; grated zest of ½ to 1 organic lemon; freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

¼ cup olive oil
1 onion, grated
1 celery rib, diced

Gluten-free
Soup

Method

Heat the olive oil in a heavy pan and sauté the onion and celery in it for a few minutes. Add the stock and potatoes, both diced and whole. Bring to a boil and simmer for 25 minutes so that the potatoes are fully cooked. Remove the whole potato from the pan and set aside. Stir the watercress and crème fraîche into the soup. Simmer for about 3 minutes, then process in a blender, or with an immer