Chilled Cream of Watercress Soup from Hans Viertl

​Hans Viertl is not only a savvy restauranteur, he also was a chef for many years with Club Med with more than a few good recipes under his belt. Soup is the best seller at his four restaurant locations Fountain Bistro, La Ficelle Cafe, Fountain Deli, and Sacha's Cafe in Coral Gables.

You can try to replicate the deliciousness at home with this recipe for chilled cream of watercress soup. It's even vegan friendly, so you can invite your righteous non-meat eating friends over for dinner finally and not just have to only eat broccoli and tofurky. Bon appetit!

Chilled Cream of Watercress Soup
Serves 6-8

2-3 tbsp vegetable oil
Approx. 7 oz leek, white part only, sliced
7 oz potato, sliced
2 bunches of watercress
1 garlic clove, crushed
1 3/4 pint chicken stock or water
Salt, freshly ground pepper


5 oz cream
Juice of 1 lime
Blanched zest of 1 lime

Directions: Heat the oil in a saucepan and add the leek and potato. Cover and cook for 10 minutes, until soft, stirring occasionally.
Add the watercress and garlic. Cook for 2-3 minutes, or until the watercress starts to wilt.
Pour in the stock, season, bring to a boil. Summer gently for 10-15 minutes.
Puree the soup until smooth in a blender or food processor, then pour into a bowl and stir in most of the cream and lime juice.
Cool, then chill.
Stir the soup and check the seasoning, pour into chilled soup plates.
Garnish with the remaining cream and lime zest.

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Liz Tracy has written for publications such as the New York Times, the Atlantic, Refinery29, W, Glamour, and, of course, Miami New Times. She was New Times Broward-Palm Beach's music editor for three years. Now she plays one mean monster with her 2-year-old son and obsessively watches British mysteries.
Contact: Liz Tracy