Chilled Watercress Bisque
Submitted by agomez
A 3-ingredient chilled bisque that blends frozen cream of potato soup with peppery fresh watercress and milk into a smooth, elegant cold soup. Ready in minutes, no cooking required.
YIELD
3 or 4 servingsPREP
30 minCOOK
0 minREADY
120 minThree ingredients. No stove. One blender. That’s all it takes to turn a can of frozen potato soup into a chilled bisque with real sophistication.
Fresh watercress does the heavy lifting here, bringing its signature peppery bite and vibrant green color to an otherwise humble base.
Blend it smooth, chill it thoroughly, then give it one more quick blitz before serving in cold soup cups for that bistro-worthy presentation.
Pro Tips
- Use the freshest watercress you can find. Wilted or yellowing leaves will taste bitter and look dull.
- If the bisque thickens too much in the fridge, thin it with a splash of cold milk or cream just before serving.
- A squeeze of lemon juice right before serving brightens the flavors and balances the richness of the potato base.
Ingredients
Directions
Thaw soup a little by placing opened can in a pan of hot water.
Pour into glass container of electric mixer or blender or food processor.
Add milk and watercress. Blend until smooth.
Refrigerate until well chilled. Just before serving, pour into blender again and blend a few seconds.
If too thick, add a little cold milk or cream.
Serve in chilled soup cups.
Makes 3 or 4 servings.
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