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Watercress Soup With Potato

  • Yield: 6 servings


  • 2 tablespoons olive oil
  • 2 large white onions, chopped
  • 3 garlic cloves, minced
  • 6 cups homemade chicken broth
  • 1 large russet potato, peeled and sliced
  • 2 bunches watercress, chopped with stems removed
  • 1 cup light cream
  • Salt and freshly ground pepper to taste
  • Juice of 1 lemon
  • Ground nutmeg for garnish


  • In a Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions are translucent. Add the broth and potatoes and simmer until potatoes are soft, about 25 minutes. Add the watercress and simmer 5 more minutes. Let cool, then puree in batches in a blender or food processor. Add the cream, and season with salt and pepper to taste. Cover and chill overnight. Stir in the lemon juice. Serve sprinkled very lightly with nutmeg.