Watercress Soup

Watercress Soup Recipe

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Lynette !


A French soup I found in a cookbook called "Wild About Texas!" But it is still good!


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7 cups
20 Min
40 Min
Stove Top


  • 1 clove
    garlic, minced
  • 2 c
    onion, chopped
  • 1/4 c
    butter, melted
  • 4 c
    baking potatoes, thinly sliced and peeled
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 3/4 c
  • 1 bunch
  • 1 1/2 c
  • 1 1/2 c
  • 2
    egg yolks, lightly beaten
  • 1/2 c

How to Make Watercress Soup


  1. Saute garlic and onion in melted butter in a large saucepan until tender. Stir in potato, salt, pepper, and 3/4 cup water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the potato is tender.
  2. Finely chop watercress stems; coarsely chop the leaves.
  3. Add the stems and half the leaves, milk, and 1 1/2 cup water to the potato mixture; cover and simmer 15 minutes.
  4. Spoon the mixture into the container of an electric blender; process until smooth. Return the mixture to the saucepan; cook until thoroughly heated.
  5. Combine the egg yolk and half and half; gradually add to the soup mixture, stirring constantly. Cook, stirring constantly, until slightly thickened. Sprinkle with the remaining half of the chopped watercress leaves.

Printable Recipe Card

About Watercress Soup

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: French
Hashtag: #watercress

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