Cream of Watercress Soup
This soup makes a perfect starter course for an elegant holiday meal. Can be made 2 days ahead and refrigerated. Reheat gently to serve.
6 cups chicken broth
2 bunches watercress or parsley, trimmed and chopped
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons horseradish
2 cups milk
Salt and ground black pepper, to taste
- In large saucepan bring broth and watercress to a boil, cover, lower heat and simmer 10 minutes. Drain watercress from broth and purée in blender or food processor, add back to broth.
- Melt butter in another large saucepan; whisk in flour, add broth mixture. Cook and stir over medium heat until hot and thick.
- Stir in horseradish, milk, salt and pepper. Heat through.
- Garnish with a dusting of paprika or minced roasted red pepper.
Recipe provided courtesy of National Pork Board.