Warming Watercress Soup Recipe


  • 40g Butter
  • 1 Onion (finely chopped)
  • Pinch of Salt
  • 1 tbsp Flour
  • 400ml Whole Milk
  • 2 Bags of Florette PepperCress (roughly chopped)
  • 75ml Double Cream


  1. Heat the butter in a large pan over a medium-low heat and add the onion. Season and cook gently until the onion is soft, but not coloured.
  2. Stir in the flour and cook for a further minute.
  3. Gradually stir in the milk and 250ml of water. Bring to just below the boil, cover and simmer for 5 minutes.
  4. Meanwhile, prepare a large bowl of iced water. Bring a large pan of water to the boil and plunge in the PepperCress to wilt, reserving a few leaves to garnish. Tip the leaves out into a colander, and then into the iced water.
  5. Squeeze the cooled PepperCress out and add to the pan. Puree the whole lot thoroughly, add the cream and season to taste.