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


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In This Article
Watercress and Physalis Salad
Watercress Recipes
Next >︎
October 28, 2010
Valentine's ice cream sandwiches.
Ice Cream Cake Hearts
Cream of Broccoli Soup in White Bowl
Cream of Broccoli Soup Recipes
Bowl of cream of tomato soup garnished with chives.
Freezing Tomato Soup
cast iron pot of soup with chestnuts scattered about
Cream of Chestnut Soup Recipes
Halloween Ideas!
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on October 24, 2016 at 3:22:15 PM on in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!