Emily Hartwood Peppery fresh watercress and creamy potatoes elevate this Mary Berry watercress soup to a vibrant favorite you’ll always want at the heart of your spring lunch table. It’s delicious with crusty sourdough bread, a poached egg, smoked salmon ribbons, a glass of chilled white wine; in fact most things.
Mary Berry Watercress Soup Recipe Ingredients
- 30 g (1 oz) butter
- 1 onion, finely chopped
- 250 g (8 oz) potatoes, coarsely chopped
- 125 g (4 oz) fresh watercress, tough stalks removed
- 900 ml (1 1/2 pints) vegetable or chicken stock
- 300 ml (1/2 pint) milk
- 1 bay leaf
- Salt and freshly ground black pepper
- Single cream for garnish (optional)
How To Make Mary Berry Watercress Soup Recipe
- Sauté the aromatics: Begin by melting the butter in a large saucepan over a gentle heat. Add the finely chopped onion and cook slowly for a few minutes, stirring occasionally. You want the onions to become soft and translucent but remain clear—avoid letting them take on any “colour” or brown edges to ensure the soup stays a bright, clean green.
- Wilt the watercress: Toss the coarsely chopped potatoes and the fresh watercress into the saucepan with the onions. Stir the mixture and cook for about 5 minutes. During this time, the watercress will wilt down significantly and the potatoes will begin to soften slightly in the butter.
- Simmer the base: Pour in your choice of vegetable or chicken stock followed by the milk. Drop in the bay leaf and season generously with salt and pepper. Bring the entire mixture to a boil, then cover the pan with a lid and reduce the heat. Let it simmer very gently for 15 minutes, or until the potato chunks are completely tender when pierced with a fork.
- Purée until smooth: Carefully remove and discard the bay leaf. Using a food processor or a high-speed blender, purée the soup in batches until it is perfectly smooth and vibrant. If you are using a stick blender, ensure you process it thoroughly to break down every bit of watercress.
- Reheat and season: Rinse out your saucepan and return the smooth soup to the pot. Reheat it gently over a low flame. Give it a final taste; watercress has a natural peppery bite, so adjust your salt and pepper levels accordingly to balance the creaminess of the milk and potatoes.
- Garnish and serve: Ladle the steaming soup into warmed bowls. If you are feeling indulgent, finish each portion with a delicate swirl of single cream before serving hot.
Recipe Tips
- Watercress Prep: Be sure to remove the thickest, toughest stalks from the watercress before cooking. The tender stems are fine to include, but the woody ones can result in a stringy texture even after blending.
- Potato Choice: A starchy potato like a Russet or Maris Piper is best for this recipe. As they simmer and are eventually blended, they release starches that provide a natural, velvety thickness without the need for heavy cream.
- Preserving Color: To keep the soup a brilliant green, avoid over-simmering. Once the potatoes are tender, blend the soup immediately. Prolonged boiling can turn the bright chlorophyll a dull olive color.
- The Peppery Bite: Watercress varies in intensity depending on the season. If your soup feels a bit too sharp, an extra splash of milk or a tiny pinch of sugar can help mellow the pepperiness.
What To Serve With Mary Berry Watercress Soup Recipe?
This Mary Berry Watercress Soup Recipe is a bright, refreshing meal that needs a fresh or savory pairing! A slice of Toasted Sourdough with Salted Butter is the classic choice for dipping into the peppery broth. For a more sophisticated lunch, a Poached Egg placed directly in the center of the bowl adds a lovely rich yolk that pairs perfectly with the watercress! A side of Smoked Salmon Ribbons or a glass of Chilled Sauvignon Blanc pairs wonderfully with the clean, garden-fresh notes.
How To Store Mary Berry Watercress Soup Recipe
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a saucepan over low heat. Avoid bringing it to a rolling boil, as the milk in the base can sometimes form a skin or change texture if overheated.
- Freeze: This soup freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating. You may find the color dulls slightly after freezing, but the flavor will remain delicious.
Mary Berry Watercress Soup Recipe Nutrition Facts
- Calories: 185 kcal (per serving)
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 25 mg
- Sodium: 540 mg
- Total Carbohydrates: 18 g
- Protein: 6 g
- Fiber: 2 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use half-and-half instead of milk?
Yes, if you prefer a much richer and more indulgent soup, you can substitute the milk with half-and-half or even add a splash of double cream into the base.
What if I can’t find watercress?
Baby spinach or arugula (rocket) can be used as a substitute. Spinach will be much milder, while arugula will provide a similar peppery kick.
Is this soup gluten-free?
As written, this recipe is naturally gluten-free. Just ensure your stock (chicken or vegetable) is certified gluten-free.
Mary Berry Watercress Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy4
servings10
minutes25
minutes185
kcalA vibrant and creamy spring soup featuring peppery watercress and tender potatoes, blended to a silky-smooth finish.
Ingredients
125 g fresh watercress
250 g potatoes
900 ml stock & 300 ml milk
1 onion & 30 g butter
1 bay leaf
Salt, pepper, and cream
Directions
- Soften onion in butter until translucent.
- Add potatoes and watercress; cook for 5 minutes until wilted.
- Add stock, milk, and bay leaf; simmer for 15 minutes.
- Discard bay leaf and purée soup until smooth.
- Reheat in a clean pan and season to taste.
- Garnish with a swirl of cream and serve hot.
Notes
- Removing tough stalks ensures a perfectly smooth purée.
- Do not over-boil to maintain the vibrant green color.
- Serve with crusty bread for the ultimate lunch experience.
