Cream of Watercress Soup

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

Serves: 4

Preparation: 40 minutes including cooking time

Plus: Freezing: not recommended


  • 25g Butter
  • 1 Onion, chopped
  • 2 bunches Watercress, washed and chopped roughly
  • 40g Plain Flour
  • 850ml Chicken Stock
  • 150ml Single Cream
  • Salt and freshly ground Black Pepper
  • a little freshly grated Nutmeg


  1. Melt the butter in a large lidded saucepan.
  2. Add the onion and sweat, covered, shaking the pan from time to time, until softened but not browned.
  3. Add the watercress, reserving a few leaves to garnish if wished.
  4. Cover again and allow to sweat for 10 minutes.
  5. Stir in the flour and cook for 1 minute.
  6. Add the stock, stirring well to ensure the flour is well blended, and then bring to the boil.
  7. Reduce to a simmer and cook for 5 minutes.
  8. Remove the soup from the heat and leave to cool briefly.
  9. Blend until smooth. Stir in half of the cream, adjust the seasoning if necessary and add a little nutmeg to taste.
  10. Reheat gently.
  11. Serve garnished with a swirl of the remaining cream and the reserved watercress leaves, if using.

This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99

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