As a teen spending a summer in Ireland, what was clear to me was that the Irish enjoyed simple, humble foods like the humble Watercress Soup that were easily accessible. The Irish soup crispy potatoes often cooked late night for snacking have been life-long favorites.
If you have never tasted watercress soup, you are in for a treat. Yes its super simple but man, a fresh pot with a hot from the oven hunk of Irish Brown Bread (or plain soda bread) for dipping is just wonderful!
Table of Contents
Why you will love this Irish Soup recipe
Watercress soup is enjoyed for its unique peppery flavor and nutrient-rich profile. This Irish soup is easy to make, has a different flavor and is a perfect Saint Patrick's Day menu addition.
This simple Irish soup was made for dipping bread into it. Whether it's a homemade savory soda bread or scone, biscuits or any crusty bread...It's lovely!
What is Watercress? Fun Facts
- Watercress is a leafy green vegetable that has a peppery taste belonging to the family which also includes vegetables such as Brussels sprouts, kale & broccoli.
- Typically watercress is found growing in shallow water or near natural springs, giving it its name. Watercress is packed with important nutrients and vitamins, including calcium, iron, potassium as well as vitamins A, C, and K. It is low in calories but high in antioxidants, making it a nutritious addition to salads, sandwiches, soups, and smoothies.
- Often called Cress in America, watercress is not native to North America, it was introduced centuries ago. As watercress is an aquatic plant, it was brought over and planted along streams and rivers by early American immigrants. Lewis and Clark regularly found and ate watercress on their trek across the Louisiana Purchase.
- Watercress soup, became very popular across Britain in the 17th century besides being delicious and easy to prepare it was said that it cleansed the blood.
- The Greeks say watercress is an aphrodisiac. Many swear by its powers and health benefits. Ancient recipes are handed down from generation to generation.
Ingredients
- Butter
- Onions
- Leeks
- Potatoes
- S&P
- Vegetable (or chicken) stock
- Watercress
- Heavy cream
Variations
- I have come across some also adding peas to this soup (David Lebovitz does). Not sure what that does for taste or texture, however it will be more green.
- You can choose to add just onions or even better onions and leeks (as I do) for even more flavor.
- For this recipe I use white pepper, however black pepper works just as good.
- For a little heat, add red pepper flakes if you like.
- As much as I love garlic (yes I even eat it raw), I don't add it to this soup, however you totally can.
- Make this soup as thick or as thin as you enjoy by playing around with the amount of potatoes/stock you add.
Tips
- Some watercress is bunched up with thicker stems. Pinch off or cut off any thick stems (they are bitter and you don't want them in your soup).
- Once watercress is added, only simmer soup for 4-5 minutes or else you run the risk of losing the green color..
- In my opinion this soup is best enjoyed right after making.
- If you do not have an immersion (stick) blender, allow this soup to cool a bit before blending in a mixer. Also, always cover mixer lid with a towel when blending warm foods, just in case.
- Make a loaf of Irish Brown Bread or plain soda bread for dipping in this soup, YUM! They are both no-yeast breads. So they are easy to make.
Irish recipes to try
Hope you enjoy this simple Watercress Soup recipe as well as a few of the other Irish recipes I have to share XO - Colleen
Watercress Soup
This Watercress Soup recipe is a delicious Irish soup. A humble yet nutritious Irish soup recipe that pairs well with Irish brown bread or plain soda bread.
Ingredients
- 6 oz butter 1 ½ sticks
- 1 cup peeled and cubed red or russet potatoes can be a heaping cup up to 1.5 cups
- ¾ cup chopped sweet onion
- 1 leek. white and part of green where still soft cut into rings, rinsed about ½ cup heaping
- red pepper flakes optional to taste
- S&P I prefer white pepper for this however black pepper is just fine
- 2 ½ cups vegetable stock chicken stock can also be used
- 8 oz watercress with thicker stems removed
- 1 cup Heavy cream or half and half
Instructions
- In soup pot, melt butter, add in potatoes, onion and leeks and sauté for about 4-5 minutes. If adding red pepper flakes or garlic do so here
- Season with salt & pepper (white or black pepper), and then add in your stock. Cover and bring to a simmer, stirring often.
- Once potatoes are tender, add in watercress and cream/half and half (making sure you have discarded any thicker stems from the watercress). Simmer for 4 minutes.
- Remove from heat, taste and adjust seasoning.
- Using an immersion blender (or traditional blender) puree soup and enjoy,
Notes
Adding garlic is optional. I al a garlic fanatic however I do not add it to this soup.
Soup is best just after making it.
Do not overcook soup once watercress is added or it may lose its vibrant color.
Feel free to make this as thick or thin as you wish based off of how much potato you add as well as stock.
Nutrition
Serving: 6servingsCalories: 372kcalCarbohydrates: 9gProtein: 3gFat: 37gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 106mgSodium: 528mgPotassium: 282mgFiber: 1gSugar: 4gVitamin A: 2913IUVitamin C: 21mgCalcium: 93mgIron: 1mg
Follow me on Tik Tok for 1 minute videos
Leave a Reply