Jersey Royal Potato and Watercress Soup with Crème Fraîche

A creamy and refreshing soup showcasing the delicate flavor of Jersey Royal potatoes and the peppery bite of fresh watercress. Made with local Jersey ingredients, this soup is perfect for a light lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.82/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Snack•Soup

Cuisine:

Jersey

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal potatoes(Washed, but not peeled)

£3.50

50gJersey butter

£1.20

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.20

1literVegetable broth(Use a good quality stock)

£1.00

150gWatercress(Roughly chopped, reserve some for garnish)

£1.75

200mlJersey milk

£0.50

4tablespoonsCrème fraîche(For garnish)

£0.75

To tasteSalt

£0.60

To tasteBlack pepper

£1.50

Total Cost

£11.30

£2.82 per serving

Instructions

1.
Melt the Jersey butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened but not browned, about 5 minutes.
2.
Add the Jersey Royal potatoes to the saucepan and stir to coat them in the butter and onion mixture. Cook for another 2-3 minutes.
3.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4.
Add the chopped watercress to the soup and cook for 2-3 minutes, until wilted.
5.
Remove the saucepan from the heat and carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a regular blender.
6.
Stir in the Jersey milk and season to taste with salt and pepper.
7.
Ladle the soup into bowls and garnish with a dollop of crème fraîche and a few sprigs of fresh watercress.

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My Notes

Nutrition Information

Nutrition per serving (525g)

475 kcal / 1987 kJ

Carbs

42g

16% of RDA

Fat

29.5g

42% of RDA

Protein

11.5g

23% of RDA

Detailed Breakdown

Fibre

5.5 g

18% of RDA

Sugar

7.5 g

8% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

18.5 g

93% of RDA

Chef's Tips

Don't peel the Jersey Royals as the skins add flavour and texture to the soup.

For a richer soup, use Jersey cream instead of milk.

If you don't have fresh watercress, you can use spinach, but the flavor will be different.

The soup can be made ahead of time and reheated gently. Add the milk just before serving.

Cooking Equipment

Large saucepan

Immersion blender (or regular blender)

Wine Pairings

No wine pairing suggestions available for this recipe.

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