Watercress Vichyssoise Recipe - Vegetarian Times

Watercress Vichyssoise


We’ve added watercress to this classic French cold soup.

  • 1Servings


  • 1 Tbs. butter
  • 2 medium leeks, halved, white and light-green parts thinly sliced (2 cups)
  • 1 medium Russet or Yukon gold potato (6 oz.), peeled and diced
  • 4 cups fresh watercress, plus more for garnish
  • 3 Tbs. crème fraîche


1  Melt butter in medium saucepan over medium heat. Add leeks, cover, and cook 5 minutes, or until softened. Add potato and 3 cups water, cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 20 minutes.

2  Remove soup from heat, and stir in watercress. Cover, and let stand 1 minute, or until watercress is wilted, but still bright green. Blend with immer-sion blender until smooth, then stir in crème fraîche. Season with salt and pepper, if desired. Chill before serving. Garnish with watercress sprigs.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 129
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 23 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 51 mg
  • Sugar Content: 3 g