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Mary Berry Watercress Soup Recipe
Saim Thour

Mary Berry Watercress Soup

A light, creamy, and vibrant watercress soup made with fresh watercress, potatoes, onion, and stock, finished with cream for a silky texture and delicate peppery flavour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 People
Course: Soup
Cuisine: british
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 30 –50g butter
  • 1 medium onion finely chopped
  • 1 large potato peeled and diced
  • 200 –250g fresh watercress washed and trimmed
  • 900 ml–1 litre vegetable or chicken stock
  • 1 bay leaf
  • 100 ml double cream or single cream
  • Salt to taste
  • Freshly ground black pepper to taste
  • Pinch of nutmeg optional

Method
 

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the chopped onion and cook gently until softened.
  3. Stir in the diced potatoes and cook for a few minutes.
  4. Add the watercress and cook until just wilted.
  5. Pour in the stock and add the bay leaf.
  6. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
  7. Remove the bay leaf and blend the soup until completely smooth.
  8. Return to the pan and stir in the cream.
  9. Season with salt, black pepper, and a pinch of nutmeg if desired.
  10. Reheat gently without boiling and serve hot with a swirl of cream and crusty bread.

Notes

  • Avoid overcooking the watercress to preserve its bright green colour.
  • Potatoes naturally thicken the soup, reducing the need for extra cream.
  • For a vegetarian version, use vegetable stock.
  • Freeze the soup before adding cream for the best texture.
  • Reheat gently and add a splash of water if the soup becomes too thick.