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Cream of Watercress Soup Recipe


Cream of Watercress Soup Recipe
©Rebecca Franklin, Licensed to About.com

Watercress can vary wildly in flavor depending on season and where it has been grown. Take a little nibble of the stuff you plan to use in this soup to determine how much you want to use.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1 cup chopped yellow onions
  • 1 tablespoon light olive oil
  • 3 ½ cups vegetable stock
  • 1 large bunch (about 10 oz.) watercress, washed and coarsely chopped
  • ¾ cup light cream or half and half
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon fresh lemon juice


In a medium saucepan, sauté the onions in the olive oil until they turn soft and translucent. Add the vegetable stock to the onions and bring the mixture to a gentle simmer for 2 minutes. Add the watercress to the stock and continue simmering the soup for about 3 minutes, or until the watercress fully wilts into the stock.

Stir the light cream into the mixture and then puree it with either a hand-held immersion blender or a countertop blender in batches. Season the soup with salt, pepper, and lemon juice, and then warm it over low heat to serving temperature.

Makes 6 servings.

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