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The starter, French classic

Watercress soup with soft boiled egg

Watercress soup with soft boiled egg is a classic French starter for 6 people, ready with 30 minutes of active work. The soup is made in the morning and kept chilled, leaving only the eggs to cook and the plates to assemble right before guests arrive. Easy to pull off, it costs €1.90 per person, and the key to success is cooking the watercress for exactly two minutes, no more.

A watercress soup in a bright green color, with a soft boiled egg in the middle that spills its yolk when you cut into it, that's the little show at your dinner.

Watercress soup with soft boiled egg
For
6 people
Work
30 min
Total time
55 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.90
Calories per person
250 kcalcalculated by Kiloach, your weight coach

This soup has a bold, almost glossy green color and a peppery watercress flavor that potato and leek soften without ever masking it. Heavy cream adds richness and body, and the soft boiled egg sitting in the center gives you that moment when the yolk spills into the bowl right in front of your guests. It's a starter that looks like it took real skill, even though it only needs two pots.

It belongs on a spring or fall table, for a slightly dressed up dinner with friends or a family meal where you want a starter that breaks from the usual veloute. It works well before a slow cooked main or a simple roast, since it's light enough not to weigh down the meal, and it's eaten warm from shallow bowls, spoon in hand.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 25 min
  3. Before the guests arrive 2 steps, 16 min
  4. When it's time to serve 1 step

In the morning, make the entire soup and let it cool in the fridge, that's the make ahead backbone of this recipe. Right before your guests arrive, cook and peel the eggs, gently reheat the cream without boiling it, and snip the chives. At serving time, pour the hot soup into bowls, set an egg in the center, and scatter with chives.

The ingredients

6 people

Fruits and vegetables

  • Watercress 3 bunch
  • Potatoes 400 g
  • Leek (white part) 1
  • Chives 1 bunch

Dairy

  • Butter 30 g
  • Heavy cream 15 cl
  • Eggs 6

Pantry

  • Vegetable broth 100 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Celery

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sweat the white of the leek in butter, add the diced potatoes and the broth, cook until the potatoes mash easily. 20 min

    Cut the potatoes into small, even cubes, they cook fast and evenly.

  2. Strip the watercress leaves, drop them into the soup, let sit for two minutes, blend with the cream, season with salt and pepper. 5 min

    Cool the soup in a bowl set over ice, the color stays bright.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Drop the cold eggs into boiling water, cook them, run under cold water, then peel gently. 6 min

    Pierce the wide end of the egg with a pin, the shell comes off without tearing the white.

  2. Gently reheat the soup without letting it boil, and snip the chives. 10 min

    Heat it at the last minute, overcooked watercress turns gray.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour the hot soup into shallow bowls, set a soft boiled egg in the center, and scatter with chives.

    Warm the eggs for thirty seconds in very hot water before placing them in.

Our tips to get it right

  • Blend the soup long and smooth, the texture should be silky like a cream, without a single stringy bit of watercress catching on your spoon.
  • Taste for salt once the soup has cooled, cold mutes seasoning and you might find it bland once reheated if you don't adjust.
  • Cook one extra egg beyond your guest count in case one breaks while peeling, that's the most common mishap with this recipe.

The variations

  • Swap the watercress for sorrel or spinach if you can't find any, the flavor will be milder but the color stays just as vivid.
  • For a richer version, stir a little grated parmesan into the hot cream right before blending, it melts in and rounds out the flavor.
  • To save time, swap the soft boiled egg for a store bought poached egg or simply a halved hard boiled egg, it still looks great on the plate.

What to serve it with

  • Garlic rubbed toasted croutons
  • A crisp, dry white wine
  • A simple baby greens salad after

Storage

The soup keeps for 2 days in the refrigerator in a sealed container, but the soft boiled eggs are best eaten the same day since they don't hold up well once peeled. Reheat the soup gently in a pot without letting it boil, so the color stays bright.

Questions about this recipe

How do you get a perfect soft boiled egg every time?

Drop cold eggs straight from the fridge into boiling water and time exactly 6 minutes. Run them under cold water right away to stop the cooking, the yolk stays runny.

Can this soup be served cold, like a summer veloute?

Yes, that works, but the soft boiled egg pairs better with hot soup that warms the yolk as it spills. If serving cold, use a cold poached egg instead.

Why did my watercress lose its bright green color?

That means it cooked too long or cooled slowly in the hot pot. Drop it into the soup for two minutes max and chill the soup quickly over ice.

Can this starter be made for a bigger group?

Yes, this recipe doubles or triples easily since it's mainly a blended soup. Just cook one extra egg beyond your guest count to cover any peeling mishaps.

Can a watercress soup with its soft boiled egg be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a watercress soup with its soft boiled egg?

Allow 55 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a watercress soup with its soft boiled egg?

About 250 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a watercress soup with its soft boiled egg cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, celery. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Baked Alaska The dessert

French classic

Baked Alaska

  • 1 h of work
  • Prepared the same day
  • Medium, €2.40 per person

450 kcalcalculated by Kiloach

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