Watercress and Parsley Soup

Quick look

  • prep 15 min    cook 15 min
  • serves 4

SECRET INGREDIENT: evaporated milk

Sometimes simplicity reigns supreme as is the case with this light, refreshing soup. Evaporated milk adds velvety texture without piling on the calories.


  • 2 tablespoons unsalted butter or margarine
  • 1 small yellow onion, coarsely chopped (about 1/2 cup)
  • 1/4 cup all-purpose flour
  • 2 1/4 cups low-sodium chicken or vegetable broth
  • 1 can (12 ounces) evaporated milk
  • 2 1/2 cups chopped fresh flat-leaf parsley, divided
  • 2 cups watercress leaves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

    How to make it  30 minutes

  • 1

    In a large, heavy saucepan, melt the butter or margarine over medium-low heat. Add the onion, cover, and cook until softened, about 5 minutes.

  • 2

    Add the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and milk and bring to a boil over medium heat, whisking constantly.

  • 3

    Adjust the heat so that the mixture simmers gently, then add 2 cups of the parsley and the watercress, nutmeg, salt, and pepper. Cover and cook until the watercress is wilted, about 5 minutes.

  • 4

    Drain the mixture in a large sieve set over a bowl, reserving the liquid. Place the solids, 1 cup of the reserved liquid, and the remaining 1/2 cup of the parsley in a blender or food processor and whirl until pureed, 30 to 40 seconds.

  • 5

    Return the puree to the saucepan, add the remaining liquid, and reheat.

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