Watercress and Garlic Soup

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Watercress and Garlic Soup Recipe

By Tammy Algood Published: February 1, 2017

  • Yield: 4 Servings



  1. Place 6 cups of water in a large soup pot over medium-high heat. Add the potatoes, garlic, bay leaves, parsley and thyme. Bring to a boil, lower heat to simmer and cook covered for 1 hour.
  2. Remove from the heat and strain, reserving the stock. Remove and discard the bay leaves. Mash the potato mixture and return to the soup pot along with 3½ cups of the stock. Stir over medium heat and add the watercress, green onions (minus reserved tops), cream, mustard, vinegar, salt and pepper. Simmer just until the watercress has wilted, about 1 minute. Serve warm with a garnish of the reserved green onion tops.

    About Author

    Tammy Algood

    Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture's Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at www.picktnproducts.org. Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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