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    You are in: Home / Recipes / Watercress Soup Recipe
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    Watercress Soup

    Watercress Soup. Photo by ejo801

    1/1 Photo of Watercress Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    coconutty's Note:

    Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.

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    Ingredients:

    Servings:

    Units: US | Metric

    • watercress leaf
    • 2 teaspoons butter
    • 2 leeks, washed and diced small (white part only)
    • 1 lb zucchini, peeled and diced (see note)
    • 2 1/2 cups chicken stock or 2 1/2 cups broth
    • salt and pepper
    • 2 tablespoons heavy cream (use yogurt only if soup will be served cold, optional, optional) (optional) or 2 tablespoons yogurt (use yogurt only if soup will be served cold) (optional)
    • 1 -2 tablespoon virgin coconut oil (optional)

    Directions:

    1. 1
      Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
    2. 2
      Make sure the leeks are in small dice that will cook up quickly.
    3. 3
      Place butter, leeks and chicken broth in a saucepan.
    4. 4
      Bring to a boil, lower heat and simmer 4-5 minutes.
    5. 5
      Add zucchini, cook several minutes more, until zucchini is just tender.
    6. 6
      Add salt and pepper, stir.
    7. 7
      Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
    8. 8
      Remove from heat and purée in a blender.
    9. 9
      Correct seasoning.
    10. 10
      Just before serving, stir in optional cream OR optional virgin coconut oil.
    11. 11
      Serve hot, warm or cold.
    12. 12
      NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
    13. 13
      NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
    14. 14
      NOTE 3: See my description for making this soup Weight Watcher friendly.

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    Ratings & Reviews:

    • on September 30, 2011

      55

      We loved it! Used white pepper. Didn't have heavy cream so used half and half and added coconut milk instead of oil. Will cook leeks longer next time, and make sure it's blended til mostly liquified. Overall loved this recipe and enjoyed trying cress for the first time!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Watercress Soup

    Serving Size: 1 (428 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 234.5
     
    Calories from Fat 75
    32%
    Total Fat 8.4 g
    12%
    Saturated Fat 3.6 g
    18%
    Cholesterol 19.0 mg
    6%
    Sodium 498.4 mg
    20%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 3.8 g
    15%
    Sugars 13.9 g
    55%
    Protein 11.6 g
    23%

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