Watercress Soup


  • 25g butter
  • 2 tbsp olive oil
  • 2 shallots, diced
  • pinch sea salt
  • twist freshly ground pepper
  • 500 ml chicken or vegetable stock
  • 250 gr watercress, roughly chopped

Serves 4


  1. In a saucepan heat butter and oil; add the diced shallots and gently cook for 5 minutes, do not allow to brown
  2. Add the salt, pepper and vegetable stock; bring to the boil
  3. Add the chopped watercress and immediately blend until smooth; taste and adjust seasoning, if necessary

BK Tips

  • Serve garnished with a little cream and crispy bacon for a treat
  • Watercress is a plant grown on water and needs to be enjoyed quickly once it has been harvested, available all year around but is best enjoyed April - September
  • Always select crisp dark leaves that are undamaged and not wilting; it can be purchased in bags but is best if you can get English watercress that is sold in bunches