Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil, divided

  2. 1 small onion, diced

  3. 4 cloves garlic, minced

  4. 4 cups reduced-sodium beef broth or vegetable broth, divided

  5. 3 tablespoons all-purpose flour

  6. 1/8 teaspoon salt

  7. 8 cups chopped watercress, any tough stems removed, plus

  8. 1/2 cup leaves for garnish

  9. 2 tablespoons shredded fresh horseradish (see Note) or prepared horseradish, or to taste

  10. 1/2 cup half-and-half

  11. Freshly ground pepper to taste

  12. 2 slices day-old sourdough bread, crusts removed, finely chopped

  13. 2 tablespoons crumbled blue cheese

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and garlic and cook, stirring often, until the vegetables start to soften and brown, 3 to 5 minutes. Meanwhile, whisk 1 cup broth and flour in a small bowl until completely smooth. Set aside. Add the remaining 3 cups broth and salt to the pot and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, until the onion is very tender, about 5 minutes.

  2. Stir chopped watercress into the pot and cook, stirring often, until tender, about 5 minutes. Stirring constantly, add the flour mixture and horseradish. Bring to a simmer and cook until thickened, 1 to 3 minutes.

  3. Puree the soup in a blender in batches until smooth. (Use caution when pureeing hot liquids.) Return to the pot, stir in half-and-half and season with pepper; keep warm.

  4. Heat the remaining 1 tablespoon oil in a medium skillet over medium-low heat. Add breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes.

  5. Ladle soup into 4 bowls. Garnish with the breadcrumbs, watercress leaves and blue cheese, if desired.


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