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Watercress Soup

Watercress Soup

  • Author: foodnerd4life
  • Total Time: 15 minutes
  • Yield: 6 1x


Originally from Rachel Southall recipe- Masterchef series 1993 The me notes are my mums additions.


  • 50g Unsalted Butter
  • 1 Onion (finely chopped)
  • 2 Garlic Cloves (crushed)
  • 50g Plain Flour
  • 600ml Chicken Stock
  • 600ml Milk
  • 4 Bunches of Watercress (stalks trimmed, approx 400g in total)
  • Salt & Pepper (to taste)
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/2 Lemon (juice)
  • 150ml Single Cream
  • Sprig of Watercress to serve/ swirl of cream


  1. Melt the butter in a large pan and gently fry onion and garlic until soft but not browned. Stir in flour and cook for a minute and then remove from the heat and gradually add the stock, stirring until well blended. Return to the heat and bring to the boil stirring all the time.
  2. Add the milk, watercress, nutmeg, salt, pepper and lemon juice. Stirring and bring to the boil, reduce heat and simmer gently for 5 minutes.
  3. Purée the mixture with a stick blender and then return to the pan and heat gently (but do not boil) and then add the cream. Serve piping hot.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup, Savoury
  • Cuisine: British

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