Crème Cressonière (Watercress Soup)

Between late September and early May, markets slowly see the arrival of watercress. However, even though the season lasts this long, it is at its most succulent and generous from December until March, when the weather is a bit colder. This is the time when locals enjoy soupe de cresson, or as it is called in a book from the 1950s, Crème Cressonière. This recipe is inspired by that book.

30 g butter or mild extra virgin olive oil or mixture of both
40 g onion, chopped
350 g peeled potatoes, cut into pieces
600-700 ml vegetable or chicken stock
800 g washed cress
150 ml double cream
freshly grated nutmeg
sea salt to taste
freshly ground pepper to taste


Heat the butter (or olive oil) in a large saucepan. Add the onions and salt, then sauté until the onions are soft but not browned.

Add the potatoes and stock. Bring to a boil, then lower the heat and simmer, covered, until the potatoes are soft (around 25 minutes). Add the cress and simmer for 5 more minutes.

Blend the soup with an immersion or regular blender until smooth. Pour it back into the pan, add the cream and nutmeg, and taste for salt. Add more salt if necessary. Add the pepper and heat until the first bubbles appear.

Serve as it is, or sometimes I like to top it with breadcrumbs.