Chilled Lettuce and Watercress Soup with Crisp Vegetables


Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 servings)
  • 2 heads lettuce
  • 4 bunches watercress
  • 1/2 cucumber
  • 1/2 fennel bulb
  • 4 red radishes
  • 1 bunch chives
  • 1/2 small pot soft goat’s cheese
  • vinegar
  • salt
  • freshly ground black pepper


Step 1: Lettuce and Watercress Soup

Wash the lettuce and watercress leaves in water with a dash of vinegar added. Keep 4 small bunches of watercress cool on a damp kitchen towel.

Fill a large bowl with water and ice cubes, and put a saucepan of salted water on to boil. Immerse all of the remaining watercress and lettuce leaves in the water for 3 minutes.

Drain with a slotted spoon and shock in the iced water.

Blend with a little of the cooking water, adjusting the quantity to produce a smooth creamy texture. Season with salt and freshly ground black pepper and, when the soup is cool, refrigerate for at least 2 hours.

Step 2: Vegetables

Wash the cucumber and fennel bulb, and cut into a very small dice (2 mm).

Wash the radishes and remove their tips. Cut 4 fine shavings from one of the radishes with a vegetable peeler, and chop the rest into small dice, like the cucumber and fennel.

Rinse and dry 1 bunch of chives. Cut off 1 inch (2-3 cm) of the tips, and set aside. Chop the rest.

Combine all of the diced vegetables and the chopped chives in a bowl.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse