Watercress Soup II recipe

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Ingredients

¼ cup butter
½ cup all-purpose flour
1 quart chicken broth
12 ounces chopped watercress
2 cups half-and-half cream

Nutrition Info

325.3 calories
carbohydrate: 18.2 g
cholesterol: 75.3 mg
fat: 25.7 g
fiber: 0.8 g
protein: 7.3 g
saturatedFat: 16 g
servingSize: -
sodium: 166.6 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Watercress is a very fresh flavor, as well as being very nutritious. This soup is a great way to enjoy both!

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