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Creamy watercress soup

April 30, 1981



Watercress is especially refreshing, particularly in this creamy soup, similar to a vichysoisse. The leaves and tender portions of the watercress stems are spicy and peppery additions. The soup may be served hot or chilled.

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With crusty rolls and a salad, this makes a nice luncheon or a light supper. For guests, you might liek to make a richer dessert, such as a chocolate cake, or for a light dessert, fresh strawberries. Cream of Watercress Soup 4 tablespoons unsalted butter 2 large onions, sliced 2 ribs celery, thinly sliced 4 potatoes, diced 6 cups chicken broth 2 cups watercress, chopped 2 cups light cream Salt and pepper

Melt butter in a deep saucepan. Add onions and celery.Cook over low heat until they are soft, but not brown, then add potatoes and chicken broth. Simmer until potatoes are completely soft. Add watercress and continue cooking for only a minute or two, or until watercress wilts. Cool soup slightly.

Puree the entire mixture in a blender or food mill to make a smooth cream. Season with salt and pepper. Chill if desired. Just before serving, stir in the cream.