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Vegetarian, Northern, Eastern and Western France

Watercress soup with poached eggs

Watercress soup with poached eggs is a creamy spring or fall soup, serving 4, ready in 35 minutes, easy to make, for €1.60 per serving. The key to success is adding the watercress right at the end of cooking to keep its green color and peppery bite, and poaching the eggs separately for a runny yolk.

Tonight, a bright green watercress soup with a poached egg that runs into it, plus toasted bread.

Watercress soup with poached eggs
Total time
35 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

This soup gets its bright green color from watercress, added right at the end so it keeps its color and its natural peppery bite. The base of potatoes and onion softened in butter gives it a round, silky texture, made even creamier with thick fresh cream. The poached egg sitting in the center of the bowl adds a runny yolk that blends into the soup the moment you pierce it, and the toasted bread on the side is there for dipping.

It's a soup that stands out from classic purees, flavorful enough to surprise guests as a starter, and simple enough for a weeknight dinner as a full meal. It mostly appeals to fans of green vegetables and slightly more hands-on cooking, since poaching the egg just takes a bit of attention. Mon Chou likes to serve it as soon as spring arrives or when the first cool days of fall come back, when watercress is at its best.

The ingredients

4 people

Fruits and vegetables

  • Watercress 3 bunches
  • Potatoes 500 g
  • Onion 1

Dairy

  • Butter 20 g
  • Thick fresh cream 4 tbsp
  • Eggs 4

Pantry

  • White vinegaroften in the pantry 2 tbsp
  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Eggs, Gluten, Lactose

The step by step recipe

  1. Sweat the sliced onion in the butter, add the diced potatoes and cover with water along with the bouillon cube. 20 min

    Keep the heat low, the butter shouldn't brown.

  2. Strip the watercress leaves and drop them into the soup for two minutes. 2 min

    Remove the thick stems, they're fibrous.

  3. Blend finely with the cream, then season with salt and pepper.

    Blend for a while for a really silky soup.

  4. Poach the eggs one by one in simmering, vinegared water, three minutes each. 8 min

    Crack the egg into a cup before sliding it into the water, it keeps its shape.

  5. Toast the bread and serve the soup with a poached egg in the center of each bowl.

    Pierce the yolk at the table, it blends into the soup.

Our tips to get it right

  • Choose watercress with firm, deep green leaves and no yellowing, a sign of freshness and stronger flavor.
  • Keep the poaching water at a gentle simmer, not a rolling boil, so the eggs hold a round, even shape.
  • Taste the soup before serving, watercress can vary in intensity depending on the season, so adjust the salt accordingly.

The variations

  • Swap the watercress for fresh spinach for a milder version with less peppery bite.
  • For a version without poached eggs, top the soup with a halved soft boiled egg instead, it's quicker to make.
  • For kids, blend the soup a bit longer and sprinkle crumbled hard boiled egg on top instead of a poached one.

What to serve it with

  • Extra toasted country bread
  • A simple green salad
  • Fresh goat cheese

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container, without the poached eggs. It freezes well for up to 2 months, reheated gently on the stove. Poached eggs are best made and eaten the same day, they don't keep well.

Questions about this dish

Can you make the soup ahead of time?

Yes, the soup can be made the day before and reheated gently without boiling. Poach the eggs at the last minute so they stay runny.

How do you poach an egg without it falling apart in the water?

Crack each egg into a cup before sliding it into the simmering, vinegared water. The vinegar helps the egg white set quickly and hold a round shape.

Can you replace the thick fresh cream?

You can use heavy liquid cream or a splash of milk for a lighter texture. The soup will be less rich but still tasty.

Does watercress soup freeze well?

Yes, the soup on its own freezes for up to 2 months in an airtight container. Thaw it in the fridge, reheat it gently, then add a freshly poached egg.

How long does it take to make a watercress soup with poached eggs?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a watercress soup with poached eggs?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a watercress soup with poached eggs cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten, lactose. Always check the labels of the products you buy.

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