Ingredients1 h servings 325 cals
- Melt butter in a saucepan over medium heat. Whisk in flour, and cook stirring constantly for a few minutes. Remove from heat, and gradually whisk in the chicken broth so that no lumps form.
- Return to medium heat, and bring to a simmer. Add watercress, cover, and cook over low heat for 20 minutes. Puree in small batches using a blender, or blend in the pan using an immersion blender. Return to the saucepan, and stir in the half-and-half cream. Heat until warm, but do not boil.
Per Serving: 325 calories; 25.7 g fat; 18.2 g carbohydrates; 7.3 g protein; 75 mg cholesterol; 167 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is a great watercress soup recipe. I've been looking for something similar to one my Mum made up years ago and most other recipes have potato in them, which makes them far too filling. I've...
Today I made this recipe for the first time. I followed the recipe as written, which is my custom the first time I use it after I change it to fit my personal taste. Happily I will in future m...
I purchased watercress because I have never used it before and wanted to try something new. I added dried basil, garlic powder and sriracha after stirring in the watercress to add some flavor. T...