Watercress Vichyssoise

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

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



  • 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

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