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Watercress soup Add to ...

Here is a traditional St. Patrick's Day soup adapted from Irish chef Darina Allen's Ballymaloe Cooking School Cookbook (Pelican). It's a fabulous peppery soup before a rich meal.

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  • Servings: 4


2 tablespoons butter

½ cup peeled potatoes, diced

½ cup chopped onion

Salt and freshly ground pepper

1¼ cups water, or chicken or vegetable stock

1¼ cups milk or table cream

2 bunches chopped watercress, stalks removed

Salt and freshly ground pepper


Melt butter in heavy saucepan until it foams. Add potatoes and onions and toss until coated. Sprinkle with salt and pepper.

Cover and cook over low heat for 10 minutes, until vegetables are soft. Add stock and milk. Bring to a boil, reduce heat and cook until potatoes are soft, about 5 to 8 minutes.

Add watercress and simmer, uncovered, until watercress is cooked, about 2 minutes. Do not overcook, or soup will lose its fresh green colour.

Purée soup in a blender and adjust seasoning. Serve immediately.

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