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Cream of Watercress Soup

Cream of Watercress Soup

A wonderful vibrant green colour, this is best made in spring when watercress is at its best.

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 122

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25 g butter
1 onion, chopped
2 bunches watercress, washed & chopped roughly
40 g plain flour
850 ml chicken stock
150 ml single cream
a little nutmeg


Melt the butter in a large lidded saucepan. Add the onion and sauté until softened but not browned. Add watercress, reserving a few leaves to garnish. Cover again and allow to sweat for 10 minutes. Stir in the flour and cook for 1 minute. Add stock, stirring well to ensure the flour is well blended, then bring to the boil. Reduce to a simmer and cook for 5 minutes. Remove the soup from the heat and leave to cool briefly.
Blend until smooth. Stir in half of the cream, adjust the seasoning with SIDS SALT & PEPPER to taste and add a little nutmeg to taste.
Reheat gently then serve garnished with a swirl of the remaining cream and the reserved watercress leaves.