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 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. 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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