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Watercress velouté

Watercress velouté

This recipe is simple, savoury and doesn’t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you’ve purchased them.

Watercress velouté

5 February 2022
: 6
: 10 min
: 30 min
: 40 min
: Easy

Add croutons, small bits of fried black sausage, sunflower seeds, crushed hazelnuts or just some chunks of gorgonzola to add some spice to your velouté. A dash of truffle oil will be great too.


  • 1 bunch of watercress (150 g)
  • 1 roughly chopped onion (80 g)
  • 2 garlic cloves
  • 1 L of vegetable or chicken broth
  • 1 potato (120 g)
  • 10 g butter
  • Step 1 Fry the peeled and chopped onion in the butter, then add the peeled potato cut in chunks, the salt, the pepper and cook and stir for about 5 minutes.
  • Step 2 Add the broth when hot, cover, and let it cook for about 20 minutes. This part can be done in advance.
  • Step 3 Then add the washed watercress. Bring to a boil and let it simmer for only 2 to 3 minutes. That way the watercress will maintain its nice green color.
  • Step 4 Use your soup mixer for the velouté finish and once you have checked on the seasoning, serve immediately in a mug or a bowl. This velouté can be stored several days in the refrigerator. To maintain the savory taste, just warm up the necessary quantity at a time.

Good to know!

For a good storage of raw fresh watercress in your refrigerator, just dip the stems in a bowl filled with water and place it in the lower part of your fridge.

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