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.
Servings: 6 servings
Calories: 200kcal
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: 200kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 450mg | Potassium: 689mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1102IU | Vitamin C: 30mg | Calcium: 148mg | Iron: 2mg