Homemade Creamy Watercress Soup
Watercress is especially tender in the spring, and can be used fresh in salads, or as an ingredient in watercress soup.
- 4 tablespoons butter
- 1 large onion chopped
- 6 cups chicken bone broth
- 4 large potatoes peeled and cubed
- 1/4 – 1/2 teaspoon hot pepper flakes
- salt and pepper to taste
- 4 cups young watercress leaves and stems cleaned
- 1 cup heavy cream
Saute the chopped onion in butter until translucent.
Add the chicken broth, cubed potatoes and seasonings.
Simmer until the potatoes are tender.
Add the watercress and simmer for several more minutes.
Blend your soup with an immersion blender, or very carefully in a regular blender.
Remove from the heat and stir in a cup of heavy cream.