Cream of Watercress Soup #2

cream of watercress soup

Cream of Watercress Soup #2

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Servings: 6
Calories: 247
Prep Time 10 minutes
Cook Time 10 minutes


  • 1 onion chopped
  • 2 cloves garlic, crushed
  • 2 oz butter or margarine
  • 2 oz plain flour
  • 1 pint chicken stock
  • 1 pint milk
  • 2 bunches of watercress trimmed and chopped
  • salt and pepper
  • 1/4 teaspoon grated nutmeg
  • juice of 1/2 lemon
  • 1/4 pint single cream
  • watercress sprigs to garnish


  • In a saucepan, fry the onion and garlic in the butter or margarine until softened. Reduce the heat and stir in the flour.
  • Gradually add the stock and milk, stirring all the time. Stir in the watercress, salt and pepper, nutmeg and lemon juice.
  • Simmer gently for 5 minutes. Reduce the heat, then stir in the single cream. Reheat without boiling.
  • Pour the soup into individual soup bowls and garnish each serving with a sprig of watercress.

Cook's Tip

  • To quickly chop watercress, trim off the stalks and place the leaves in a food processor. Pulse the blades on and off for 1 minute.
  • Remember to utilize your food processor for chopping the onion too.
Calories: 247 kcal
Carbohydrates: 17 g
Protein: 6 g
Fat: 17g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 52 mg
Sodium: 222 mg
Potassium: 260 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 579 IU
Vitamin C: 7 mg
Calcium: 116 mg
Iron: 1 mg
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