Watercress Soup

Yields 10 serving


  • 2 tbsp. unsalted butter
  • 1 medium yellow onion, chopped
  • 8 cups low sodium chicken broth
  • 1 lb. russet potatoes, peeled, cut into ½-inch cubes
  • 2 lbs. watercress, tough stems removed, chopped
  • 1½ tsp. fresh lemon juice
  • Salt and pepper to taste
  • ½ cup heavy cream, chilled
  • 3 tbsp. fresh chives, finely chopped & divided


  1. In a large saucepan, melt butter over medium heat. Add the onion and cook, stirring often until soft, about 5-6 minutes. Add the broth and potatoes, bring to a boil. Once boiling, reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Remove from the heat.
  2. Add the watercress to the saucepan, stirring until leaves are wilted. Let soup cool, then begin to puree soup using an immersion blender or separate into batches using a blender. Puree until smooth. Add lemon juice and season with salt and pepper, and more lemon juice if desired.
  3. In a large bowl, whisk the cream with a pinch of salt until soft peaks form. Fold in 1 ½ tablespoons of chives.
  4. Reheat the soup over low heat. Divide into individual servings and garnish with a dollop of whipped cream and remaining chives.

Nutrition per serving: 310 calories, 31 g carbohydrates, 20 mg cholesterol, 8 g fat, 2 g fiber, 7 g protein, 790 mg sodium, 3 g sugar.

Recipe from: bonappetit.com


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