Cream of watercress soup

Make and share this Cream of Watercress Soup recipe from Food.com.

Watercress soup can be served hot, or cold, making it perfect for all year round. Creamy without cream, this will become a favourite!

Feed your soul with this winter-warming delicious watercress and celeriac soup, with a crunchy goat's cheese crouton. Try it with Valençay!

Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.

Making a simple and flavorful watercress soup is easy with bunches of fresh watercress, a splash of white wine, and potatoes. It's a classy soup for lunch or dinner.

It is made with two super greens, watercress and arugula, and you get a protein assist from frozen peas — a pantry staple we all love. The resulting soup has a color that is out of this world, the texture of light cream, and a peppery taste that is mellowed by the sweetness of Vidalia onion and peas.

This simple but lively soup, a Portuguese staple, combines peppery watercress in a base of pureed potatoes and carrots.

For the Watercress Soup recipe, all you need is 3 bunches of watercress, 2 onions, 2 potatoes, 2 garlic cloves and 400 ml of organic stock. After getting all the ingredients, Peel and roughly chop the

Cream of Watercress Soup - This is a great winter soup for a cold day. Better yet, it’s really fast to put together. You can have it on the table in 30 minutes. Watercress has a wonderful, peppery taste and is full of vitamins A, C and K. Adding the finely diced stalks gives the soup extra flavor, while the butter or cannellini beans give it a higher protein content than the usual potatoes and a creamy texture and taste without dairy. If you cook your own beans, add the liquid they w…