About this recipe: A light, pureed soup made with fresh watercress, potato and onion. Add a swirl of cream and some watercress leaves at the end for a nice finish.
Lovely Soup, I put twice as much Watercress in it so it was very dark and very strong, lots of Iron. I also added a little Nutmeg and used Marigold Veg stock which is delicious with everything. - 01 Sep 2016
I left out the oil, and cooked the potato and onion in a small amount of water with a chicken bouillion cube thrown in. Topped up the liquid with milk and left out the cream. Most excellent. This is a good one for the immersion blender - with a full size blender you need TINY batches or it's likely to throw the lid off and splatter you and your kitchen with green goo. - 25 May 2006 (Review from Allrecipes US | Canada)
The soup was very good. I have just learned of the incredible nutritional value of watercress and I was trying to find ways to eat it other than on salads. This was absolutely a perfect way. I will be making a lot of this and keeping it in the fridge. P.S I did make it lower fat by using non fat milk and I was still pleased with the results !! - 15 Jan 2003 (Review from Allrecipes US | Canada)