-
-
My review
Watercress Soup
39
William Anatooskin
"A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 161Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
- Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
- In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
- Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3135 Ratings
-
-
-
-
-
Most helpful positive review
5/25/2006
I left out the oil, and cooked the potato and onion in a small amount of water with a chicken bouillion cube thrown in. Topped up the liquid with milk and left out the cream. Most excellent. ...
Most helpful
Most positive
Least positive
Newest
5/25/2006
I left out the oil, and cooked the potato and onion in a small amount of water with a chicken bouillion cube thrown in. Topped up the liquid with milk and left out the cream. Most excellent. ...
1/15/2003
The soup was very good. I have just learned of the incredible nutritional value of watercress and I was trying to find ways to eat it other than on salads. This was absolutely a perfect way. I...
6/19/2011
I absolutely loved it when my host mother in France would make this soup. However, there is a MUCH easier way to make this soup than this recipe suggests. My host mother would use watercress, tw...
2/6/2006
I was looking for a non-salad recipe so I could use up that bunch of watercress and this one is a winner! I substituted potatoes water for milk (didn't have any on hand) & added cornstarch as a...
5/17/2010
This was very tasty, easy, and elegant! I made a few alterations due to a somewhat bare pantry. I only had about 1 1/2 cups of milk, so I used some extra stock (vegetable, to make it vegetarian)...
10/28/2010
I just discovered the great nutritional aspects of watercress and this was the perfect recipe to load up on it! I used a vegetable base stock instead of chicken to make it vegetarian. I also a...
4/18/2006
This soup was very tasty, used veg stock instead of chicken. Will definitly make again!
12/20/2006
I was trying to figure out a quick fix for all this watercress I bought on a whim, and this worked perfectly! It's also low fat, I could just use skim milk. I might try to use less liquid and al...
6/9/2009
Great recipe, although it was a bit less thick than I expected.