This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Watercress soup

Whole-wheat bread croutons


Total: 25 min


10 min


15 min


2 servings
  • 100 g Watercress
  • 1 Onions, fried
  • 4 strand Parsley
  • 1 tablespoon vegetable stock powder
  • 2 tablespoon Wheat flour (patent)
  • 60 g Whole-wheat bread
  • 2 tablespoon Crème fraîche half fat
  • 10 g Butter
  • 7.5 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Peel and thinly slice the onion.
  • Wash, sort and rinse several times the watercress leaves.
  • Drain well.
  • Heat the butter in a large saucepan and add the onion.
  • Sauté for 2 minutes.
  • Add the watercress and stir-fry everything for 3 minutes.
  • Dilute the broth in 750 ml of lukewarm water.
  • Over very low heat, gradually add the flour to the watercress, followed by the broth.
  • Season with salt and pepper.
  • Simmer for 15 minutes
  • In the meantime, cut the bread into cubes and brown in olive oil in a sauté pan.
  • Blend the soup at the end of cooking time.
  • Remove from heat and add the cream while stirring gently.
  • Adjust seasoning.
  • Serve the watercress soup with whole-wheat bread croutons.

Recipe tips

  • Do not add more salt when you eat, the salt used to cook is usually enough!