Source: National Pork Board

This creamy soup makes a perfect starter course for an elegant holiday meal.

Servings

6 cup chicken broth, low sodium
2 cup fresh watercress, chopped (2 bunches, or parsley)
0.5 cup unsalted butter
0.5 cup white all purpose flour
2 tbsp horseradish
2 cup whole milk
1 pinch salt and pepper , to taste
1 tsp ground paprika (or minced roasted red pepper, for garnish)

1 In large saucepan bring broth and watercress to a boil, cover, lower heat, and simmer 10 minutes.
2 Drain watercress from broth and puree in blender or food processor, add back to broth.
3 Melt butter in another large saucepan; whisk in flour, add broth mixture. Cook and stir over medium heat until hot and thick.
4 Stir in horseradish, milk, salt and pepper. Heat through.
5 Garnish with a dusting of paprika or minced roasted red pepper.

Can be made 2 days ahead and refrigerated. Reheat gently to serve.