Watercress and Potato Soup

Mark Sargeant adds a touch of luxury to this classic soup with an oyster and crème fraiche garnish
By Mark Sargeant
Watercress and Potato Soup
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 litres vegetable stock
  • 2 tbsp olive oil, plus a drizzle to serve
  • 1 large shallot, finely chopped
  • 200 g waxy potatoes, peeled and finely chopped
  • 250 g watercress, washed
  • small handful spinach leaves

To serve

  • 10 fresh oysters
  • crème fraîche
  • sprig chervil or watercress, to garnish


1. Bring the stock to the boil.

2. Heat the oil in a large pan over a medium heat. Soften the shallot and potatoes for 5-7 minutes but do not allow them to colour. Pour in the stock and bring to a rolling boil.

3. Drop in the watercress and spinach and as soon as the leaves wilt, remove the pan from the heat.

4. Transfer the leaves and potatoes to a food processor and blend until smooth then gradually add the liquor until the soup becomes smooth and velvety.

5. Poach the oysters in their own juice for 2 minutes then remove with a slotted spoon.

6. Serve the soup in wide shallow bowls with the oysters and a spoonful of crème fraiche on top. Garnish with chervil or watercress and a drizzle of olive oil.

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