Cream of Watercress Soup

Serving size:


    • 1⁄2 c
    • butter or margarine
    • 1 1⁄2 c
    • onion, chopped
    • 6 T
    • flour
    • 9 c
    • cleaned and chopped watercress leaves, packed
    • 8 oz
    • heavy cream
    • 4
    • eggs (or egg replacer)
    • 3 t
    • lemon juice
    • salt and pepper to taste
20 minutes
Ready in
20 minutes


An elegant opening for your next dinner party.

Adapted from Vegetarian Epicure Book 2 by Anna Thomas, 1978


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.