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Cream of Watercress Soup


  • 2 oz. butter (50 g)
  • 1 onion, peeled and sliced
  • 2 bunches watercress, washed, stalks removed and roughly chopped
  • 1/4 pint chicken stock (450 ml)
  • 1 oz flour (25 g)
  • 1/2 pint milk (300 ml)
  • Salt and ground black pepper to taste
  • 1 tbsp. cream (optional) 15 ml)
  • Watercress leaves
  • Croutons, (optional)


Heat half the butter and fry onion until soft. Stir in the prepared watercress and cook a further few minutes. Pour in the stock, cover and simmer for 20 minutes. Allow to cool slightly.

In another pan heat the rest of the butter and stir in flour. Cook for a few minutes and off the heat blend in the milk gradually. Return to the hob and bring sauce to the boil, stirring all the time. Season and pour into the watercress and stock. Transfer to an electric blender and puree to a smooth cream. Taste and adjust seasoning. Return to pan and re-heat adding cream if liked. Serve garnished with a few whole watercress leaves and croutons.


By Raymonde G. from North Bay, Ontario


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