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Cream of Watercress Soup

Prep time
20 mins
Soups | Side dishes
Adapted from Vegetarian Epicure Book 2 by Anna Thomas, 1978


An elegant opening for your next dinner party.


1⁄2 cbutter or margarine
1 1⁄2 conion, chopped
6 Tflour
9 ccleaned and chopped watercress leaves, packed
8 ozheavy cream
4 eggs (or egg replacer)
3 tlemon juice
  salt and pepper to taste


In a large pot, melt the butter and saute the onions until they begin to color. Stir in the flour to form a roux and lower the heat. Cook a few minutes, stirring constantly. Add the broth, stirring all the time, until the soup base begins to thicken. Add the watercress and simmer about 10 minutes. Puree the soup in a blender and return it to the pot. In a medium bowl, beat together the cream and eggs; beat in 2 cups of the hot soup. Stir this mixture back into the soup pot. Season with lemon juice, salt and pepper. Heat thoroughly, but do not boil. Garnish each boil with a watercress sprig if desired.


For a vegan soup, use margarine or oil instead of butter and omit the cream. Instead, add 2 medium potatoes, peeled and diced, with the broth and cook about 7 minutes before adding watercress. Use egg replacer instead of eggs.