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Gordon Ramsay Watercress Soup Recipe

Gordon Ramsay Watercress Soup Recipe

My Gordon Ramsay-style watercress soup recipe — a quick blitz to keep the colour vivid, finished with a swirl of cream.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: British
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion roughly chopped
  • 1 medium potato peeled and diced
  • 800 ml vegetable or chicken stock
  • 2 x 85g bags watercress tough stalks removed
  • 100 ml double cream plus extra to serve
  • Salt and black pepper

Method
 

  1. Cook onion 5–6 minutes.
  2. Add potato and stock, simmer 12–15 minutes until soft.
  3. Add watercress, cook 1–2 minutes until wilted.
  4. Blend immediately until smooth.
  5. Stir in cream, warm gently without boiling.
  6. Season, serve with a swirl of cream.

Notes

Add the watercress at the very end and blend immediately for the brightest colour.
Remove tough stalks before adding, to avoid a stringy texture.
Freezes reasonably well for up to 2 months; best frozen before the cream is added.
Serve as soon as possible after making for the best colour and flavour.