Creamy Watercress Soup

3 Reviews
From: EatingWell Magazine March/April 2010

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.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 cups reduced-sodium beef broth or vegetable broth, divided
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 8 cups chopped watercress, any tough stems removed, plus 1/2 cup leaves for garnish
  • 2 tablespoons shredded fresh horseradish (see Note) or prepared horseradish, or to taste
  • 1/2 cup half-and-half
  • Freshly ground pepper to taste
  • 2 slices day-old sourdough bread, crusts removed, finely chopped
  • 2 tablespoons crumbled blue cheese (optional)

Preparation

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 information

  • Serving size: about 1 1/2 cups
  • Per serving: 219 calories; 11 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 8 g protein; 68 mcg folate; 16 mg cholesterol; 5 g sugars; 0 g added sugars; 2278 IU vitamin A; 34 mg vitamin C; 139 mg calcium; 1 mg iron; 714 mg sodium; 481 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (46% dv), Folate (20% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 2 fat

Reviews 3

February 10, 2013
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By: EatingWell User
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
June 05, 2010
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By: EatingWell User
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? Pros: Cons:
March 08, 2010
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By: EatingWell User
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. Pros: Cons: