Watercress cream recipe


Outside of the summer season, it is always a good time to prepare stews, soups and creams to take as a first option or for dinner. The watercress cream is perfect for having leafy vegetables, as is the case with the spinach cream, both delicious options.

If we want to add a little more force and flavor to the recipe, when serving it we will lightly sprinkle it with a drizzle of cream just when we take it to the plate and if we want a little more freshly ground pepper. This cream is perfect to make in advance, but not to freeze when carrying cooked potatoes.


For 4 people
  • Watercress bunch 1
  • Leek 1
  • Onion 0.5
  • Potatoes 3
  • Extra virgin olive oil 15 ml
  • Salt
  • Ground black pepper
  • Liquid cream

How to make watercress cream

Difficulty: Medium
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

In a saucepan we heat a little oil. Sauté the chopped onion and leek. Add the potatoes in pieces and sauté them well, and finally add the watercress once they are clean. We give everything a few turns, cover with water and let it cook until the potato is soft.

Season with salt and pepper, go through the blender and cook again for five minutes before serving. We can also make some fried bread croutons to accompany the cream or serve it with a little cream.

With what to accompany the watercress cream

The watercress cream is great to serve as a first course or as a light dinner. Although it has potatoes, it has hardly any calories, so if you want to have something light, this vegetable cream is perfect. I like to accompany it with toasted bread with raisins to contrast the sweet with the salty.

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