Watercress Soup Recipe - Allrecipes.com
Watercress Soup Recipe
  • READY IN 40 mins

Watercress Soup

Recipe by  

"A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. 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.
  2. 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.
  3. 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.)
  4. Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.
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Reviews More Reviews

Most Helpful Positive Review
May 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. This is a good one for the immersion blender - with a full size blender you need TINY batches or it's likely to throw the lid off and splatter you and your kitchen with green goo.

Most Helpful Critical Review
Aug 11, 2011

Bland and too much

Oct 25, 2007

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 will be making a lot of this and keeping it in the fridge. P.S I did make it lower fat by using non fat milk and I was still pleased with the results !!

Feb 06, 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 thickener & love it! I'll be making this over & over again.

Jun 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, two potatoes, creme fraiche, salt and pepper. She would cook the vegetables in water, puree them with an immersion blender, and add creme fraiche. This is 10 times easier and healthier, and it still tastes amazing! She would also sometimes add broccoli, a great addition.

May 18, 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) and about half a cup of sherry. I ate it while watching *Wilde* and found it an aesthetically worthy complement to the movie. :D

Nov 03, 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 added a few cloves of garlic and 2 jalapeno peppers to the onion potato mix for some extra flavor without having to add any salt. i was delish

Apr 18, 2006

This soup was very tasty, used veg stock instead of chicken. Will definitly make again!


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 477 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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