Watercress Velouté Recipe

Recipe By:  Mimi Thorisson

A delicious and rewarding soup from Mimi Thorisson's A Kitchen In France (2014 Clarkson Potter), one that's slightly bitter and so tasty. It's a perfect meal on a relaxing Sunday night. Serve, if you like, with toasts topped with melted cheese and a glass of crisp white wine.


2 cups chicken or vegetable stock
2 tbsp extra-virgin olive oil
2 shallots, finely chopped
2 bunches watercress, chopped (including tender stems)
Fine sea salt and freshly ground black pepper
2 medium russet potatoes, peeled and thinly sliced (I use a mandoline)
2 tbsp unsalted butter
1/3 cup crème fraîche
2 tbsp finely chopped fresh chives


Step 1: Pour the stock into a saucepan and bring to a boil.

Step 2: Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the watercress, season with salt and pepper, and stir to wilt. Add the potatoes and hot stock, bring to a boil, and cook for 2 minutes. Lower the heat and simmer until the potatoes are tender, about 8 minutes.

Step 3: Pure?e the soup in a blender until smooth. Stir in the butter until melted and season to taste with salt and pepper.

Step 4: Ladle the soup into bowls and top each with a spoonful of cre?me frai?che and some chives. Serve immediately.

Reprinted with permission from Mimi Thorisson’s A Kitchen In France (2014 Clarkson Potter).