This vibrant Mary Berry Watercress Soup Recipe captures the peppery bite of fresh watercress mellowed by a creamy potato base. Simmered in savory chicken stock and blended to a silky emerald finish, it offers a sophisticated, velvety texture that is light enough for a starter yet satisfying enough for a healthy lunch.
Mary Berry Watercress Soup Ingredients
The Soup Base:
- 225g (8 oz) Potatoes: Peeled and cut into cubes. The starch in the potato acts as a natural thickener, giving the soup body without excessive cream.
- 1 large Onion: Peeled and chopped.
- 40g (1 ½ oz) Butter: For sweating the vegetables.
- 900ml (1 ½ pints) Chicken Stock: Use good quality stock for depth; vegetable stock works for a meat-free version.
The Green Finish:
- 2 bunches Watercress (approx. 175g/6 oz): Leaves picked and tough stalks removed.
- 150ml (5 fl oz) Single Cream or Milk: Adds a luxurious, milky finish.
- Salt and Freshly Ground Black Pepper: To taste.
- Nutmeg: A tiny grating complements the peppery greens perfectly.
How To Make Mary Berry Watercress Soup
- Sweat the Base: Melt the butter in a large saucepan over low heat. Add the chopped onion and potato cubes. Cover with a lid and cook gently for about 10 minutes. This “sweating” process softens the vegetables without coloring them, keeping the soup pale and sweet.
- Simmer: Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15–20 minutes, or until the potatoes are completely tender and falling apart.
- Wilt the Watercress: Stir in the watercress leaves. Cook for just 2–3 minutes until they have wilted but retain their vibrant green color. Crucial Step: Overcooking the watercress will turn the soup bitter and a dull olive color.
- Blend: Remove the pan from the heat and let it cool slightly. Transfer to a liquidizer or use a stick blender to puree until completely smooth and velvety.
- Finish: Return the soup to the clean pan. Stir in the cream (or milk). Reheat gently—do not boil, or the cream may split. Season generously with salt, pepper, and a pinch of nutmeg.
- Serve: Ladle into warmed bowls. Serve immediately with a swirl of extra cream if desired.
Recipe Tips
- Stalk Management: Remove the thickest, woody stalks from the watercress as they can be fibrous and bitter. The tender upper stems are fine to include.
- Texture: Because of the potato, this soup has a naturally thick, potage-like consistency. If it’s too thick for your liking, thin it down with a little extra stock or milk.
- Vegetarian Option: While Mary often uses chicken stock for flavor, vegetable stock is a perfectly acceptable substitute.
- Garnish: A few reserved fresh watercress leaves floating on top adds a professional touch and a fresh peppery bite.
What To Serve With Watercress Soup
- Melba Toast: Thin, crispy toast contrasts with the creamy soup.
- Smoked Salmon: A side of smoked salmon on brown bread pairs elegantly with the peppery watercress.
- Poached Egg: A soft poached egg dropped into the center makes for a rich meal.
- Cheese Scones: Savory baking at its best.
How To Store Watercress Soup
- Refrigerate: Store in an airtight container for up to 3 days. The potato may thicken the soup further as it sits.
- Reheat: Warm gently on the hob, adding a splash of water if needed.
- Freeze: This soup freezes well for up to 1 month. Freeze it before adding the cream for the best texture upon reheating.
Mary Berry Watercress Soup Nutrition Facts
- Calories: 160 kcal
- Fat: 10g
- Carbohydrates: 12g
- Protein: 4g
- Vitamin C: 80% DV
Nutrition information is estimated per serving.
FAQs
Watercress has a natural peppery bite, but if it tastes unpleasantly bitter, it was likely overcooked or the stalks were too woody. A splash of cream or a pinch of sugar can help balance this.
Yes, spinach creates a milder soup with a similar color. You can also do a mix of half spinach/half watercress to tone down the pepperiness.
No, the potato provides plenty of creaminess. You can use whole milk for a lighter version or omit the dairy entirely for a simple vegetable potage.
Try More Recipes:
- Mary Berry Carrot and Parsnip Soup Recipe
- Mary Berry Leek and Potato Soup Recipe
- Mary Berry Butternut Squash Soup Recipe
Mary Berry Watercress Soup Recipe
Description
A classic, velvety soup balancing peppery watercress with creamy potato and chicken stock.
Ingredients
Instructions
- Sweat onion and potato in butter (10 mins).
- Add stock; simmer until potato is tender (15 mins).
- Add watercress; cook 3 mins (keep it green!).
- Blend until smooth.
- Stir in cream and season with nutmeg.
- Serve hot.
Notes
- Quick cooking preserves the bright green color.
- Potato adds natural thickness without flour.
- Nutmeg enhances the greens.
- Perfect chilled in summer or hot in winter.
