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Creamy Watercress Soup

Thrifty.Chef's picture
Ingredients
  Butter/Margarine 5 Tablespoon
  Yellow onion 1 Medium, peeled and chopped
  All purpose potatoes 1 Medium, peeled and diced
  Water 1 Cup (16 tbs)
  Watercress 1 Bunch (100 gm)
  Ground nutmeg To Taste (Few Grains Required)
  Chicken broth 2 Cup (32 tbs)
  Half and half 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
Directions

1. Melt 3 tablespoons of the butter in a 3-quart saucepan over moderate heat. Add the onion and potato, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the water, cover, and simmer for 10 to 15 minutes, or until the potato is tender.
2. Meanwhile, cut the stems from the watercress and discard them. Wash, drain, and chop the leaves. Puree the watercress along with the onion-potato mixture in an electric blender or food processor.
3. Pour the puree into the saucepan and stir in the nutmeg, chicken broth, and half-and-half. Heat, uncovered, over low heat, to serving temperature, but do not let the soup boil. Season with the salt, and stir in the remaining 2 tablespoons of butter. Serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Watercress
Interest: 
Everyday
Cook Time: 
20 Minutes

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