Classic steakhouse flavors--horseradish, watercress and blue cheese--are combined in this pureed soup. The spicy, bold flavor of watercress pairs well with the rich flavor of beef, so we use beef broth as the base for the soup. Vegetable broth works, too, if you want to make a vegetarian version.

Katie Webster
Source: EatingWell Magazine, March/April 2010


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and garlic and cook, stirring often, until the vegetables start to soften and brown, 3 to 5 minutes. Meanwhile, whisk 1 cup broth and flour in a small bowl until completely smooth. Set aside. Add the remaining 3 cups broth and salt to the pot and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, until the onion is very tender, about 5 minutes.

  • Stir chopped watercress into the pot and cook, stirring often, until tender, about 5 minutes. Stirring constantly, add the flour mixture and horseradish. Bring to a simmer and cook until thickened, 1 to 3 minutes.

  • Puree the soup in a blender in batches until smooth. (Use caution when pureeing hot liquids.) Return to the pot, stir in half-and-half and season with pepper; keep warm.

  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-low heat. Add breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes.

  • Ladle soup into 4 bowls. Garnish with the breadcrumbs, watercress leaves and blue cheese, if desired.


Ingredient note: Look for fresh horseradish root in the produce section of well-stocked supermarkets. Peel with a paring knife or vegetable peeler before grating.

Nutrition Facts

219 calories; protein 7.8g 16% DV; carbohydrates 22.2g 7% DV; dietary fiber 1.6g 6% DV; sugars 4.8g; fat 11.2g 17% DV; saturated fat 3.3g 17% DV; cholesterol 16.1mg 5% DV; vitamin a iu 2277.6IU 46% DV; vitamin c 33.6mg 56% DV; folate 67.9mcg 17% DV; calcium 139.1mg 14% DV; iron 1.4mg 8% DV; magnesium 30mg 11% DV; potassium 480.5mg 14% DV; sodium 713.7mg 29% DV; thiamin 0.3mg 28% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My 4 year old and 14 month old LOVED this recipe! Cooking with watercress was new for me. So in the middle of making it I began to wonder if it was such a good idea to be making something with such bold favors that I intended to serve to the kids. I served them some anyway with a back-up plan running through my mind. I'm so glad that I did. The 4 year old "Mmmmmmmed" after every bite. It didn't take long to make and was really so surprisingly delicious! I just wish I had doubled the recipe. Read More
Rating: 5 stars
AMAZING! I made it as per recipe this time. Next time I play with my food. For those with celiac disease simply substitute rice or corn flour and use gluten free bread but you know this right? Read More
Rating: 5 stars
Turned out perfect easy to make fun to eat Turned out great though I took some shortcuts and substitutions used frozen leeks and onions only had horseradish sauce on hand and creme' fresh instead of half and half and it still t urned out terrific. Fresh watercress tastes like summer especially welcome in the cold winter months. Would probably be even better if used all fresh veg. Pros: Fresh tasting easy to make Goes well with any meal nutritious Cons: Takes time to chop vegetables Read More
Rating: 5 stars
This was sooo good. The only problem is it took me so long to remove 8 cups worth of watercress leaves from the stems. Next time i'll prep that part in advance or look up an easier way! So healthy and delicious though! I don't like blue cheese so I used feta instead and it was great! Read More