Creamy Watercress Soup
This Watercress Soup recipe is a creamy and bright soup loaded with vegetables and tons of flavor. An old family recipe from the restaurant.
Equipment
- Large Soup Pot
Ingredients
- 4 tablespoons butter
- 3 leeks chopped
- 1 onion chopped
- 3 potatoes grated
- 1 bunch watercress
- 3 cups Vegetable Stock
- 1 cup of milk
- 1 cup half and half
- 1 teaspoon Sea Salt *see note below
- Cream for garnish
Instructions
- Sauté leeks and onions in butter. Add the grated potatoes and the stock. Cook until tender, about 45 minutes.
- Boil watercress in salted water for about 2 minutes. Drain and put in a blender with leek and onion mixture. Add milk and half-and-half and blend until well combined.
- Serve hot or cold with a dollop of cream on each cup.
Notes
*my Great Aunt's original recipe calls for 1 tablespoon of salt, I lowered it to a teaspoon as we tend to eat low sodium in our household.
Nutrition
Calories: 200kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 450mgPotassium: 689mgFiber: 3gSugar: 6gVitamin A: 1102IUVitamin C: 30mgCalcium: 148mgIron: 2mg
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