Watercress and Stilton Soup

Fresh watercress adds a glorious green colour and zingy flavour to James Martin's simple and tasty soup
By James Martin
Watercress and Stilton Soup
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 25 g butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1.2 ltr chicken stock
  • 450 g Estima potatoes, peeled and diced
  • 2 bunches of watercress, chopped
  • freshly grated nutmeg, (optional)
  • black pepper
  • 80 g stilton cheese
  • 200 ml double cream


1. Heat the butter in a large heavy-based saucepan. Add the onion and garlic and fry gently, stirring, until softened, around 5 minutes, taking care not to let them brown.

2. Add the stock and potatoes and bring to the boil. Simmer for 15-20 minutes until the potatoes are tender.

3. Add the watercress and nutmeg, if using. Simmer for 2-3 minutes.

4. Blend the soup in a food processor, adding in the Stilton in batches, until smooth. Add the cream and blend.

5. Gently reheat the watercress soup, check the seasoning and serve.

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