Cream Of Watercress Soup

Cream Of Watercress Soup

3 reviews, 4.7 star(s). 67% would make again

Ready in 45 minutes

A very flavorful soup.


1 cup Onions; chopped
1 tablespoon olive oil
2 cans (12 oz) Chicken broth
10 ounces Watercress; cut in 1" slices
8 ounces Half-and-half cream

Original recipe makes 5



In a heavy medium saucepan, saute onions in 1 tablespoon of olive oil until translucent. Add the chicken broth and bring to a boil. Add the watercress and simmer 4 minutes. Puree with an emersion blender or in batches using a tabletop blender. Return soup to the saucepan and add half-and-half. Bring soup back up to a boil and simmer 1 minute.

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Cream of Watercress soup.....with a kick!

Calories Per Serving: 94 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I enjoyed this summertime soup. I used coconut milk instead of cream and I added avocado when I blended it. I added mushrooms too. Add salt and pepper to taste. Thanks.
hotstuffnthekitchen 1y ago

I modified this a bit. 1clove fresh garlic minced, tsp black pepper, 5 baby Bella mushrooms sliced thin, sautéing with 1 med. vidalia onion and 3 strips bacon. When translucent, added 1/4 cup white wine, reduce, then add chicken broth and watercress, blend, add 1/2 & 1/2. Flavor wow!!
arcticbabe2006 5y ago

[I posted this recipe.]
SkySilk* 7y ago

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