DifficultyBeginner

Watercress Soup is another one of our great soup recipes!

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Soup
 3 tbsp Olive Oil
 2 OnionsDiced
 1 Leek(white and pale green parts only) thinly sliced
 4 cups Vegetable Broth
 8 oz Watercress(2 bunches) remove stems
 1 cup Sour Cream
 3 Yukon Gold Potatoes boiled and puréed
Green Onion Cream
 ½ cup Crème Fraîche
 2 Green Onionsthinly sliced (reserve dark green parts for garnish)
 1 tbsp Lemon Juice
 2 tsp Lemon Zest
Watercress Soup Close up
For the Soup
1

Before cooking the food, heat the oil in a large saucepan over medium heat. Add Bone Suckin’® Seasoning & Rub and onions. Sauté until soft, stirring often. Add leeks and sauté for 5 minutes. Add vegetable broth and bring to a boil. Reduce heat and let cool.

2

Place watercress in a blender and pour in half of the broth; blend until smooth. Add sour cream and blend until combined (this may have to be done in batches to completely blend the soup). Add Bone Suckin’® Yaki® and the puréed potatoes; stir into the soup. Cook on low heat for 1 hour, stirring often.

For the Green Onion Sauce
3

Whisk Crème Fraîche (found in most specialty food stores in the dairy dept.), Bone Suckin’ Sauce®, white and pale parts of green onions and all of the other ingredients together in a small bowl (This is best made 1 day ahead). Cover and chill.

4

Serve the soup warm or cold, in a shallow bowl, top with Green Onion Sauce and garnish with dark green onions. Enjoy!

*Note: Watercress can be bitter and the Bone Suckin’® Yaki® counteracts the bitterness, so adjustments may be made according to taste.

[cookiteer-external-products]

Ingredients

Soup
 3 tbsp Olive Oil
 2 OnionsDiced
 1 Leek(white and pale green parts only) thinly sliced
 4 cups Vegetable Broth
 8 oz Watercress(2 bunches) remove stems
 1 cup Sour Cream
 3 Yukon Gold Potatoes boiled and puréed
Green Onion Cream
 ½ cup Crème Fraîche
 2 Green Onionsthinly sliced (reserve dark green parts for garnish)
 1 tbsp Lemon Juice
 2 tsp Lemon Zest

Directions

For the Soup
1

Before cooking the food, heat the oil in a large saucepan over medium heat. Add Bone Suckin’® Seasoning & Rub and onions. Sauté until soft, stirring often. Add leeks and sauté for 5 minutes. Add vegetable broth and bring to a boil. Reduce heat and let cool.

2

Place watercress in a blender and pour in half of the broth; blend until smooth. Add sour cream and blend until combined (this may have to be done in batches to completely blend the soup). Add Bone Suckin’® Yaki® and the puréed potatoes; stir into the soup. Cook on low heat for 1 hour, stirring often.

For the Green Onion Sauce
3

Whisk Crème Fraîche (found in most specialty food stores in the dairy dept.), Bone Suckin’ Sauce®, white and pale parts of green onions and all of the other ingredients together in a small bowl (This is best made 1 day ahead). Cover and chill.

4

Serve the soup warm or cold, in a shallow bowl, top with Green Onion Sauce and garnish with dark green onions. Enjoy!

*Note: Watercress can be bitter and the Bone Suckin’® Yaki® counteracts the bitterness, so adjustments may be made according to taste.

Bone Suckin’ Watercress Soup