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Cream of Watercress Soup
Source: National Pork Board

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 143.9
Total Carbs 8.3 g
Dietary Fiber 0.4 g
Sugars 3.3 g
Total Fat 10.7 g
Saturated Fat 6.7 g
Unsaturated Fat 0.5 g
Potassium 39.2 mg
Protein 3.8 g
Sodium 400.9 mg
Dietary Exchanges
2 Fat , 1/2 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 cup  chicken broth, low sodium
2 cup  fresh watercress, chopped
0 1/2 cup  unsalted butter
0 1/2 cup  white all purpose flour
2 tbsp  horseradish
2 cup  whole milk
1 pinch  salt and pepper
1 tsp  ground paprika
  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.

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