Watercress Soup with Peas and Mint

Close up of watercress soup with croutons, mint, and a sprig of watercress on top.

4 from 2 votes

Serve this minty, peppery, vibrant green soup as a dinner party appetizer in small shot glasses, or as a first course or light lunch. Both hot and cold works well, but if you'd like the cold version make sure to give yourself at least 2 hours to chill it in your refrigerator.

Prep Time20

Cook Time15

Total Time35

Course: Soup

Cuisine: French, Meditrranean

Diet: Low Calorie

Servings:

Author: Abigail Chipley

Ingredients

For the Croutons

2 thick slices country bread
1 tablespoon extra virgin olive oil
Kosher salt
Freshly and ground pepper

For the Soup

8 cups (10 ounces) watercress
2 tablespoons extra virgin olive oil
1 cup sliced leeks, white and light green parts only
Kosher salt
Fresh ground pepper
2 cups chicken stock, homemade or quality low-sodium store bought, see note
2 cups (10 ounces) frozen peas
Zest of one lemon
1/2 cup Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup fresh mint leaves, firmly packed, plus extra for serving

Instructions

Get ready: Preheat your oven to 375°F.
Make the croutons: Tear the bread into roughly bite-sized pieces (about 2 cups) and add to a large bowl. Add the olive oil and season generously with salt and pepper. Toss well to coat, then transfer to a rimmed baking sheet and spread in an even layer. Bake until croutons are golden brown, shaking the pan once halfway through, about 10 minutes. Set aside to let cool completely before using.
Wash and crisp the watercress: Remove the thick stems off the watercress and place in a salad spinner. Cover with cold water and set aside until the greens look crisp, about 5 minutes. Drain, spin dry, and roughly chop.
Boil then simmer: In a large pot, heat the olive oil over medium-low heat. Add the leeks and season with a pinch of salt and pepper. Cook, stirring occasionally, until leeks are softened, about 10 minutes. Add the chicken stock and 1 1/2 cups water. Turn the heat to high to bring to a boil, then turn the heat to low and add the peas and watercress. Cover and simmer over low heat until the peas are tender, about 5 minutes.
Make the yogurt garnish: While the soup is cooking, combine the yogurt and lemon juice in a small bowl. Season generously with salt and ground pepper. Mix well with a whisk or fork until the consistency is smooth and pourable (add a splash of water if your yogurt is very thick).
Puree the soup: Remove the soup from the heat and stir in the mint leaves just until wilted. Transfer to a blender and purée until completely smooth, leaving a gap at the top and the steam cap off and starting slow. Thin with up to 1/2 cup water if the consistency of the soup is too thick for your liking. If you’re serving hot, return the soup to the pot, and if necessary, reheat over medium-low heat. Otherwise, allow to cool completely, cover, and refrigerate for at least 1 hour (cover and refrigerate the yogurt too).
Finish and serve: Serve garnished with croutons, a dollop of the yogurt sauce, and extra mint leaves.

Notes

If using a hearty homemade or store-bought chicken broth, opt for a higher proportion of water to stock. Vegetable broth or stock will be too overpowering for the watercress’ delicate flavor, so opt for only water instead for a vegetarian version.

To clean the leeks: Leeks can hide grit in between layers that can be hard to rinse off. After slicing off the root end and dark green leaves (save these to throw into a chicken stock or vegetable stock!), halve the leeks lengthwise and then slice crosswise into half-moons. Then transfer the leeks to a bowl of ice-cold water and swish until the sandy bits fall to the bottom. Scoop the leeks out using your hands into a colander and shake to dry.You can substitute the watercress with other greens like arugula, spinach, or romaine.
For a dairy free option: Leave off the yogurt and finish with a drizzle of olive oil and squeeze the lemon juice directly on top of the soup.
For gluten free option: Leave off the croutons or use gluten-free bread. Toasted nuts, like hazelnuts or almonds, would also add a nice gluten-free crunch.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.