Cream Of Watercress

Cream Of Watercress
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 cups
    (500 mL)

    yellow potatoes, diced

  • 1 cup
    (250 mL)

    leeks, sliced

  • 3 1/2 cups
    (875 mL)

    ready-to-serve chicken broth

  • 1

    of watercress (approximately 3/4 cup cooked)

  • 1/2 cup
    (125 mL)

    cooking cream 15%


Put the potatoes and leeks in a saucepan.

Add the chicken broth and bring to a boil, cover and lower the heat to medium.

Cook for approximately 15 minutes.

Blanch the watercress approximately 30 seconds in boiling water.

Drain and rinse with cold water to preserve the colour.

Incorporate the watercress to the soup and then mix in the blender.

Add the 15% cream and keep warm.

This soup can also be eaten cold.

Source: Chef Robert Villeneuve

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007