French🥣 Soups & stews

Watercress Velouté

Name: Watercress Velouté
Total time: 35 min
Cuisine: French
Ingredients: ~2 cups watercress; ~1 onion; ~2 cloves garlic; ~3 tbsp butter; ~2-3 potatoes; ~1 bay leaf; ~½ cup dry white wine; ~4 cups chicken or vegetable stock; ~1 tsp salt; ~¼ tsp black pepper; ~¼ cups fresh parsley; ~¼ cups toasted hazelnuts; ~½ cup cottage cheese; ~3 tbsp extra virgin olive oil (EVOO)

⏱ 35 min

An elegant and sophisticated watercress velouté made with fresh, vibrant watercress that delivers a silky-smooth texture. Packed with vitamins A, C, and K along with iron, calcium, and antioxidants, this nutritious soup harmoniously blends watercress with onions, garlic, and broth. Finished with toasted hazelnuts, cottage cheese, extra virgin olive oil, and crispy dried parsley.

Adapted from a video by Bruno Albouze

Watercress Velouté – Bruno Albouze

Watch on YouTube

Ingredients

watercress~2 cupsest.
onion~1est.
garlic~2 clovesest.
butter~3 tbspest.
potatoes~2-3est.
bay leaf~1est.
dry white wine~½ cupest.
chicken or vegetable stock~4 cupsest.
salt~1 tspest.
black pepper~¼ tspest.
fresh parsley

Steps

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1
Select fresh watercress and trim off the thickest stems. Rinse thoroughly under cold water for about a minute.
2
Blanch the watercress in salted boiling water for about one minute, then transfer to an ice bath to cool. Drain and set aside.
3
Sweat the onions and garlic in butter until softened. Add chopped potatoes and a bay leaf, and cook for about 5 minutes.
4
Deglaze the pan with dry white wine and reduce by half.
5
Cover the potatoes with chicken or vegetable stock. Season with salt and pepper and simmer for about 20 minutes until potatoes are tender.
6
Make crispy dried parsley by greasing a piece of plastic wrap firmly attached to a plate, arrange parsley leaves on top, cover, and microwave for one to two minutes until crispy.
7
Transfer the blanched watercress, potato-onion mixture, and additional butter to a high-powered blender and blend until smooth and silky.
8
Season the soup again with salt and pepper to taste.
9
Pass the soup through a fine sieve to further refine the texture.
10
Reheat the velouté gently. Pour into bowls and serve with drizzle of extra virgin olive oil, toasted crushed hazelnuts, cottage cheese, and crispy dried parsley on top.

Watercress Velouté

Ingredients

Steps

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