Watercress Soup With Horseradish Cream Recipe

Name: Watercress Soup With Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 shallots, chopped; 2 leeks (white part), washed, chopped; 2 stalks celery, chopped; 2 potatoes, peeled, chopped; 4 cups Vegetable Stock; 2 bunches watercress, chopped roughly; 1 1/4 cups milk; 8 ounces sour cream; 2 teaspoons prepared horseradish

Servings: persons

2 tablespoons butter
2 shallots, chopped
2 leeks (white part), washed, chopped
2 stalks celery, chopped
2 potatoes, peeled, chopped
4 cups Vegetable Stock
2 bunches watercress, chopped roughly
1 1/4 cups milk
8 ounces sour cream
2 teaspoons prepared horseradish

1
Melt butter in a frying pan over medium-low heat. Add the shallots, leeks, and celery. Cook for around 15 minutes until they are soft but not colored.
2
Add the potatoes and vegetable stock and bring to a boil. Then lower the heat and cook for 10-15 minutes until the potatoes are soft. Add the watercress and cook for another 10 minutes. Turn off the heat and add the milk and about 2 ounces of sour cream.
3
Using an immersion blender, puree the soup. Transfer to a large bowl, let cool and then refrigerate overnight.
4
When you are ready to serve remove the soup from the fridge and either re-heat over a low flame or pour into bowls. In a separate bowl mix the sour cream and horseradish, and season. Serve the soup with a dollop of the horseradish cream on top.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 2 shallots, chopped, 2 leeks (white part), washed, chopped, 2 stalks celery, chopped, and more.

Yes, Watercress Soup With Horseradish Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Watercress Soup With Horseradish Cream

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