Méréville Watercress Soup with Bacon Recipe

Ingredients

• 6 slices of bacon, chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 5 cups of chicken broth
• 3 large potatoes, peeled and chopped
• 4 cups of watercress
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. Add the diced onion to the bacon fat in the pot and cook until translucent.
3. Add in the minced garlic and cook until fragrant.
4. Add in the chicken broth and chopped potatoes. Bring to a boil, then simmer for about 15 minutes or until the potatoes are tender.
5. Stir in the watercress and cook for an additional 4-5 minutes or until wilted.
6. Remove from heat and use an immersion blender or blend in batches in a regular blender until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot with the crispy bacon on top.

Verdict

The Méréville watercress soup with bacon is a delicious, creamy soup with a subtle bite from the watercress. The crispy bacon on top adds a nice crunch and saltiness to the soup.

Serving Suggestions

This soup is perfect as a starter or a light lunch. Serve with some crusty bread or crackers for added texture. You can also garnish with some chopped fresh chives or a drizzle of olive oil. Enjoy!