Guy’s Famous “St. Brendan” Watercress Soup

Photography By Kathryn Brass-Piper | October 07, 2015


Melt butter in a large saucepan over medium heat. Add onion and sweat until soft but not browned. Add potato and stock and bring to a gentle simmer. Partially cover pot and cook until potatoes are soft, 15–20 minutes. When potatoes are almost cooked, add watercress. Cook for no more than 5 minutes.

Carefully transfer to a blender (or use an immersion blender) and liquidize soup. Return to pot and add half and half. Season with salt and pepper and serve hot with crusty bread.

NOTE: St. Brendan allegedly lived to the age of 180 by eating just watercress.


  • ¼ cup butter
  • 1 large onion, chopped
  • ½ pound potatoes, peeled and diced
  • 2½ cups chicken stock
  • 2 bunches watercress (roughly 6 ounces total), chopped
  • ½ cup half and half
  • Salt and pepper to taste
  • Crusty bread, for serving
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