Bouyon Kreson (water cress soup)



1 bunch of watercress

4 medium potatoes

1 medium onion, finely chopped

2 tablespoons butter

1 teaspoon vegetable oil

1 cu grated cheddar cheese

2 egg yolks

1 cup milk

1 litre water

Salt and pepper to taste

Sprig of water cress for serving optional: fresh cream




Step One

  • Peel the potatoes and cut in halves
  • Keep immersed in cold water to prevent discolouration
  • Wash the watercress and remove any oil and stringy bits including roots
  • Cut the watercress in 2cm lengths
  • Finely chop the onions
  • Grate the cheddar cheese


Step Two

  • Boil the potato halves and the watercress in 1 litre of water until the potatoes are cooked and tender
  • Test with a fork for tenderness
  • Remove from heat
  • Drain the potato halves and watercress, but keep the water for use later


Step Three

  • In a deep saucepan over medium high heat, big enough to contain the soup(1500 ml capacity minimum)
  • Add two(2) tablespoons butter and one(1) teaspoon vegetable oil
  • Allow to warm up until the butter starts sizzling
  • Cook the  finely chopped onion until transparent
  • Add the cooked potato halves and the chopped watercress
  • Stir  well into the butter/oil mixture
  • Allow to cook for 2-3 minutes
  • Stir constantly to avoid the potato halves and watercress from burning


Step Four

  • Meanwhile, mix the two egg yolks in 1 cup of milk


Step Five

  • Add the saved boil water to the potato halves and watercress
  • Stir  well together
  • Allow to simmer for 5-10 minutes
  • Remove from heat
  • Add the grated cheese, egg yolks/milk mixture
  • Mix well together
  • Add salt and pepper to taste


Step Six

  • Blend the mixture in batches in an electric blender until the watercress soup is well blended and smooth


Step Seven

  • Serve hot with a swirl of fresh cream(optional) and a sprig of watercress ,with fresh crispy bread

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