Potato-Watercress Soup With Pesto Recipe

Name: Potato-Watercress Soup With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-size red potatoes (1 pound); 10 cups stemmed watercress; 1 1/2 cups plain lowfat yogurt; 1 1/2 cups 1 percent milk; 2 teaspoons Dijon mustard; 2 teaspoons salt, plus more to taste; Freshly ground pepper to taste; 1 teaspoon black mustard seeds; 2 cups stemmed watercress; 3/4 cup toasted walnuts, chopped; 1 large clove garlic, peeled and chopped; 3 tablespoons olive oil; 1/4 teaspoon salt

Servings: persons

4 medium-size red potatoes (1 pound)
10 cups stemmed watercress
1 1/2 cups plain lowfat yogurt
1 1/2 cups 1 percent milk
2 teaspoons Dijon mustard
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon black mustard seeds
2 cups stemmed watercress
3/4 cup toasted walnuts, chopped
1 large clove garlic, peeled and chopped
3 tablespoons olive oil
1/4 teaspoon salt

1
To make the soup, cook potatoes in boiling water until tender, about 30 minutes.
2
When cool enough to handle, slip off the skins and pass through a ricer.
3
Set aside.
4
Bring a large pot of water to a boil.
5
Add 8 cups of the watercress and blanch for 5 seconds.
6
Immediately drain and refresh under cold running water.
7
Drain and squeeze out excess water.
8
Place in a blender with the yogurt and blend until smooth.
9
Scrape into a bowl and whisk in the milk, mustard, 2 teaspoons salt and pepper to taste.
10
Coarsely chop the remaining 2 cups watercress and stir into the soup.
11
Refrigerate until chilled.
12
Meanwhile, to make the pesto, blanch the watercress as above.
13
Drain, squeeze out excess water and coarsely chop with a knife.
14
Place in a blender with the walnuts, garlic, olive oil and salt.
15
Blend until smooth, stopping as necessary to scrape down the sides of the jar.
16
Taste soup and add more salt if needed.
17
Ladle the soup among 4 bowls.
18
Place 2 teaspoons of the pesto in the center of each bowl and sprinkle the mustard seeds around it.
19
Serve immediately.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium-size red potatoes (1 pound), 10 cups stemmed watercress, 1 1/2 cups plain lowfat yogurt, 1 1/2 cups 1 percent milk, and more.

Yes, Potato-Watercress Soup With Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato-Watercress Soup With Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions