From Stef Fanny 's kitchen in France.

Originally published on Cookpad France as Velouté de cresson, with US measurements.

Watercress Soup

Name: Watercress Soup
Total time: 1500 s
Yield: unspecified
Ingredients: 1 bunch watercress; 1 medium potato or 2 small potatoes; 1 onion; 1 garlic clove or 1 pinch garlic powder; 1 1/2 tablespoons butter (20 g) or 1 tablespoon olive oil; 3 1/4 cups broth (750 ml) made with 1 bouillon cube; 1/3 cup heavy cream (100 ml); 1 pinch salt and pepper; 1 slice bread; 1 drizzle of oil; 1 tablespoon bacon bits (15 g)

Stef Fanny @cookpadstef62

Here’s an excellent watercress soup, made extra smooth with a touch of heavy cream to mellow the flavor.

Stef Fanny @cookpadstef62

Here’s an excellent watercress soup, made extra smooth with a touch of heavy cream to mellow the flavor.

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Ingredients

25 min

unspecified

1 bunchwatercress
1medium potato or 2 small potatoes
1onion
1garlic clove or 1 pinch garlic powder
1 1/2 tablespoonsbutter (20 g) or 1 tablespoon olive oil
3 1/4 cupsbroth (750 ml) made with 1 bouillon cube
1/3 cupheavy cream (100 ml)
1 pinchsalt and pepper
For the croutons
1 slicebread
1drizzle of oil
1 tablespoonbacon bits (15 g)

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Steps

25 min

1

Prepare the watercress. Rinse the bunch of watercress thoroughly. Trim any tough stems; the leaves and tender stems can be cooked as is.
2

Peel and slice the onion and garlic. In a pot, sauté the butter and onion over medium heat without browning. Peel the potato and cut it into small pieces. Add the potato to the onions and stir. Cook for 2 to 3 minutes.
3

Add the broth, bring to a boil, then cover and simmer for 15 minutes. After 15 minutes, add the watercress, stir well, and cook for another 5 minutes.
4

Remove from heat and blend until smooth using an immersion blender or regular blender. Stir in the heavy cream, then season with salt and pepper. Garnish with parsley if desired.
5

For the croutons, cut the bread into small cubes, drizzle with a little oil and sprinkle with garlic powder. Add the bread cubes and bacon bits to an air fryer at 465°F (240°C) on the max crisp setting for a few minutes, watching closely. If you don’t have an air fryer, use a skillet instead.
6

Top your soup with a dollop of heavy cream. Add the crispy bacon bits and croutons on top. Adjust seasoning if needed. Enjoy!

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Stef Fanny @cookpadstef62

Published in the US on August 04, 2025 14:01

une passion pour la cuisine depuis mon plus jeune âge 😊 transmis par mes grands parents et mes parents 😉Voici mon blog 👇https://steph-gourmandises.over-blog.com/