Creamy Watercress Soup
From EatingWell: 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.
- 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)
- 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.
Tips & Notes
- 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.
Per serving: 223 calories; 11 g fat (3 g sat, 6 g mono); 16 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 8 g protein; 2 g fiber; 716 mg sodium; 482 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
More From EatingWell
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Preparation/ Technique
- March/April 2010