Yorkshire Recipes


Watercress Soup

Watercress has been grown and eaten all over world for centuries. But every country and region has its own ways of using it for food.

Here is a soup recipe from Market Weighton, East Yorkshire, taken from Joan Poulson’s book, Old Northern Recipes.


  • 1 bunch of watercress
  • 2 oz (55 g) bacon
  • 1 large potato
  • ¼ pint (5 fl oz/25ml) single cream
  • 1½- 2 pints (30-40 fl oz ) vegetable stock


  1. Peel and chop the potato.  Add the bacon & stock and bring to the boil slowly.
  2. Simmer until potato tender.
  3. Just before serving stir in the cream and add the watercress leaves.
  4. If a thicker consistency is preferred, sieve or puree before adding the cream and watercress.


Source:  Joan Poulson (1975) Old Northern Recipes. Hendon Publishing (p.67).

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